Description
A comforting blend of crispy bacon, poached eggs, and fresh veggies wrapped in warm tortillas, drizzled with zesty enchilada sauce.
Ingredients
Scale
- 4 slices thick-cut bacon (cooked)
- 4 large eggs
- 4 corn tortillas
- 1/2 cup enchilada sauce or salsa
- 2 ripe avocados (sliced)
- 2 ripe tomatoes (sliced)
Instructions
- Preheat your oven to 350°F.
- Wrap the corn tortillas in foil and place them in the oven for about 15 minutes.
- Cook the bacon in a skillet over medium heat until tender-crisp; drain on paper towels.
- Slice the fresh tomatoes and set aside.
- In a saucepan, bring a few inches of water with a tablespoon of vinegar to a simmer.
- Poach each egg for about 4 minutes until whites are set but yolks are still runny.
- Remove the warmed tortillas from the oven and spread on enchilada sauce.
- Layer on the bacon, sliced avocado, and tomato.
- Top each taco with one poached egg and serve immediately.
Notes
For perfect poached eggs, avoid overcrowding the pan. Leftover components can be stored in airtight containers in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 200mg