Tacos for breakfast? We'll give that a resounding "si!"
- 6 6-inch tortillas
- 6 Eggs
- 1/8 cup half and half
- 2 tablespoon butter
- Salt pepper to taste
- 1/2 cup Pimento cheese
- Optional toppings: pico de gallo, bacon, crumbled chorizo, avocado, cilantro, hot sauce
- Warm tortillas in a dry pan over medium heat, 1-2 minutes per side, and set aside in between cotton or linen tea towels.
- In a 10-12 inch non-stick "egg" pan, melt butter over medium heat. Meanwhile, whisk together eggs, half and half, and salt and pepper. Continue whisking while pouring into the pan, stirring occasionally until eggs have achieved a custard-like texture.
- Add Pimento Cheese to eggs in spoonfuls halfway through cooking. Top each tortilla with pimento-cheesy eggs, finishing with your choice of pico de gallo, bacon, crumbled chorizo, avocado, cilantro, or hot sauce.
- Eat immediately or roll up in foil to eat on the run.
About Chef Elizabeth Karmel
A Southern food specialist, Elizabeth teaches at the Institute of Culinary Education (ICE) in Manhattan, and in 2007, launched Camp BBQ – a series of culinary education trips to America’s most honoured barbecue regions. In addition to grilling, writing and teaching, Elizabeth createdGrill Friends, a line of award winning kitchen and grilling tools, designed for kitchen, outdoor cooking and entertaining. Regarded as America’s foremost female grilling expert, Elizabeth works with the Hill Country team to impart the barbecue traditions she holds dear. In August 2007, The James Beard Foundation invited Karmel to be a guest chef on behalf of Hill Country. She’s thrilled to be working with people like Marc Glosserman who share her passion and vision for bringing real Texas barbecue to New York City. It’s this dedication, experience, and yes, fire that she displays at Hill Country.