Tuesday, May 27, 2014


yields 3-4 servings

6-8 small warm tortillas

For the scrambled eggs:
6 eggs
2 tablespoons milk
salt and pepper to taste
1 teaspoon butter

For the bacon & kale:
3 slices bacon
1 cup kale, chopped
¼ teaspoon garlic powder
salt and pepper to taste

For serving:
grated cheese, like Colby jack
hot sauce
avocado slices (optional)

In a bowl, whisk together the eggs, milk, and salt and pepper. Place a skillet over medium heat and melt the butter. Pour the eggs into the pan and scramble until set. Transfer the scrambled eggs to a covered dish to keep warm.

Wipe out the pan and return it to the heat. Cook the bacon until browned and crisp. Remove the bacon to some paper towels to drain.

Pour off all but 2 teaspoons of the bacon fat leftover in the pan. Return the pan to the heat and toss in the kale. Season the kale with the garlic powder, salt, and pepper. Saute the kale in the bacon grease until it is tender and vibrant green, about 3 minutes. Crumble the bacon and add it to the kale. Then, take the scrambled eggs and stir them into the bacon and kale mixture. Remove from the heat. Lay out the warm tortillas on serving plates and spoon the scrambled egg mixture into each of the tortillas. Top with grated cheese, hot sauce, and avocado slices (if using). Serve.

bacon recipe source: Maya, Alaska from Scratch, February 20, 2014

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