Breakfast Tacos with Kale, Pancetta and Avocado
Savory breakfasts are my favorite. Add a little spice, even better. Occasionally I do enjoy something a little sweet, but most often with a savory addition to the sweet like in the Bacon and Gruyere Stuffed French Toast. This taco creation was made with items that we already had in the fridge, and it resulted in one of the tastiest impromptu recipes I have created in a long time. The creamy avocado, health boosting kale and just enough pancetta to give it that extra burst of flavor, it is a recipe I felt I needed to share. I always think, what would make this recipe even better? Adding some chipotle chili powder or a fresh salsa verde. Or how about pico de gallo or if you don’t have pancetta, good ol’ regular bacon or smoked ham bits. In the bohemian way, experiment. Add your own personal and creative flair. I would love to hear how you made this even better with your unique twist.
Eggs with Kale and Pancetta
Ingredients:
2 eggs
1/2 cup of finely chopped fresh kale
2 tbsp. diced Pancetta (Italian bacon. You can often times find this pre-chopped)
Cooking spray
2 corn tortillas
1 tbsp butter
2 slices of fresh avocado
1 tbsp finely chopped green onion (optional to garnish)
1 tbsp. finely chopped cilantro (optional to garnish)
1/4 cup shredded cheddar cheese
Start by chopping the kale and pancetta. Slice the avocado and chop your garnishes at this time and set aside. Coat a skillet in cooking spray and heat on medium high heat. Add pancetta, stir and cook for about a minute. Add kale. Stir and cook for another minute. Add the eggs. As the eggs set up turn to mix in the kale and pancetta. If you like a runny yolk, do this carefully not to break it. When the eggs are cooked to your liking, take the eggs out and set them aside. Using the same skillet or heat another skillet on medium high heat, adding the butter and melting it. Add the tortillas to the heated skillet, sprinkle them with the cheese. When the cheese is melted and tortillas are golden,this took about 5 minutes for mine, set on the plate, add the eggs with kale and pancetta. Top with a slice of avocado and sprinkle with the cilantro and green onion and serve. Makes 2 tacos.
