On Sunday I had some wonderful people over for a wonderful brunch. Inviting a small-ish group of friends and friends of friends to my house for brunch is one of my favorite things to do. The day previous is spent shopping at the Union Square Greenmarket, and prepping whatever can be prepped (like Izy’s Overnight Cinnamon Buns). Then I wake up on the chosen day at an ungodly hour, and start baking and cooking and whatnot. Sometimes things are done on time. Sometimes we don’t eat until an hour after everyone arrives. It’s all fine, because we just like being in each other’s company, sharing a jug of Birch Coffee cold brew. These brunches often last four or five hours, with people only leaving after we’ve discussed everything on our minds. There is most definitely something about eating together that makes people, even those who are already close, open up, and talk honestly and kindly and humorously.
Of course, having people over for brunch necessitates a certain type of breakfast food. Pancakes and waffles are great for one or two friends, but a sit down brunch calls for something that is ready to serve everyone at the same time. Even better is a dish that can be tailored to individual tastes. Such as tacos!
Did you know that the name taco comes from the paper that silver miners used to wrap explosive powder? Tacos are like little flavor packets, to be filled with whatever one wants to put in their mouth. I love traditional tacos, but breakfast tacos seemed like such a nice way of serving eggs. They’re simple and friendly, but also quite delicious, especially when made with fresh eggs, and a nice amount of herbs.
I decided on these breakfast tacos because I had a package of Hot Bread Kitchen’s Heritage Corn Tortillas. They were, however, incredibly nice to make, as everything can either be prepped ahead or made right before serving. One guest brought some amazing curried scrambled tofu, which was amazing on the tacos. I thing they would also go very well with Molly Yeh’s Asian Roasted Potatoes (in this recipe on Betty Crocker for Breakfast Tacos). The creme fraîche in the eggs is not completely necessary, but will make them super creamy, and I had some left over from making these scones. Be inventive with your toppings! Make a duxelle, or roast some cherry tomatoes in olive oil until they are beautiful and bright and runny. Keep out a bottle of sriracha for those who enjoy heat on everything. Find some tomatillos and make a salsa verde to sprinkle on the side. Have a good time cooking, and your guests will have a good time eating.
- 4 Corn Tortillas
- 4-5 eggs
- 2 tablespoons of butter (or 1 tbsp of butter and 1 teaspoon of creme fraîche)
- 3/4 of a teaspoon of minced tarragon
- 1/2 teaspoon of minced parsley
- 1/4 teaspoon of minced chives (if desired)
- Pinch of good salt
- Greens (I used mizuna, which I like for its slight spiciness, and red kale, which is nice and crunchy.)
- Cooked grains: Farro, quinoa, or wild rice all work well.
- Heat the oven to 300 degrees. While the oven is heating, mince the herbs. You can use less herbs than I did if you want milder tarragon flavor. Wrap the tortillas in tinfoil and place into the oven for 6 minutes. (If you do not have a gas stovetop, leave the tortillas in a 350° oven for 10 minutes).
- In a medium pot, combine butter, eggs, and creme fraîche (if you happen to have some lying around, it makes for very creamy eggs). Turn on the heat to medium, and start whisking, making sure to get the corners and sides. When small curds start forming (the timing of this will depend on how hot your stovetop is and how many eggs you have, but it should be around 5 minutes or more) add in the herbs and continue whisking, removing the pot from the heat if the eggs start cooking too quickly.
- While the eggs are still cooking, take one tortilla out of the foil (you did remember to remove it from the oven, right?) and using a pair of tongs hold it over the flames of your gas burner for about 40-60 seconds, until slightly crispy around the edges but soft in the middle.
- Fill the tortilla with a nice scoop of eggs, about 1/4 of an avocado, and whatever else you and your friends desire! Garnish with any extra herbs and a bit more salt.