English Breakfast Taco Recipe
Just as you must start the day with a good breakfast, here I am starting another Lucy Loves week with a good breakfast. Or brunch if you like. Brunch is a big deal at the moment, with cafes offering all sorts of deliciousness served at a much more civilised hour than breakfast. At the weekend, by the time anyone in our house has surfaced, it’s more lunch time than breakfast so brunch is definitely the way forward. We are fairly lethargic where breakfast is concerned, standard fried eggs, bacon bagel or some black pudding for George who is borderline BP dependent, are about as exciting as we get. So an excuse to squeeze in another, far more interesting meal has been gratefully received. So here is my rather unMexican interpretation of an English Breakfast Taco, for you to do with as you please.
I got quite over excited last year when we went to Florida where I had my first introduction to Mexican style food. When we got home is was Burrito this, Chimichanga that, but I hadn’t got so far as to fiddle with tacos. So on finding this wonderful dish on Bon Appetit, with thanks to them as always, I felt inspired to make my own. My English Breakfast Taco recipe is really only a guide line, as it so often is, for you to include your family favourites in this brunch dish. I went spicy sausage, soft scrambled eggs with roasted tomatoes and just a smattering of full flavoured cheese, but you can do with this as you please. Bacon, fried eggs, just stuff them all in a wrap and fold over for a interesting take on a breakfast sandwich. The sausage in mine is crisp, spicy and golden which works so well with the fried onions and oven roasted cherry tomatoes. Two of my more challenging family members *Clyde and George* picked the tomatoes out, but that just left all the more for Ben and I. Clyde compensated for the missing *eeeek* moistness of the toms by going hard in on the Ketchup, but that’s just him all over. You could choose sriracha to tart up your taco or go mashed avocado, it’s your call.
If you are a really late riser or a soon to be university student, for example, this English Breakfast Tacos could also become lunch, no one’s judging. They were hugely well received in our house, and even though they bear little on no resemblance to anything Mexican, I think they make quite an interesting change whenever you bloody well eat them.
Quite an eclectic mix of ingredients for my English-ish Breakfast Tacos. Fillings as well as condiments are entirely up to you, but I went for a nice spicy sausage and obligatory Ketchup and HP. Even though most of my family removed the roasted cherry tomatoes, but I still included them as I adore a tom, and this is called Lucy Loves after all.
Make a start on these by pre heating your oven to 180 degrees fan assisted and adding your cherry or larger tomatoes, chopped, into a small baking tray along with a glug of olive oil and a splash of balsamic vinegar. Season with salt and pepper then chuck them in the oven to roast quietly for around 15 minutes.
Now for the sausage star-of-the-show element. Take a small onion and chop/slice as finely as you can be arsed. Add this to a medium sized frying pan along with a tablespoon of oil and cook for a couple of minutes or until it has started to soften and turn a little golden at the edges.
As you can see I could barely even be arsed to slice my onion, shameful behaviour.
Skin the sausages then add this sausage meat of your choice to the onions and crush up into a sort of mince like consistency. Brown the meat over a medium heat until cooked through and starting to crisp up nicely.
Once crisp, pop to one side, on a super low heat if you like, while you prepare the final ingredients.
Take a small frying pan and heat over a high heat. Add the wraps and heat for a minute on each side until just starting to colour. Keep warm in a low oven while you finish the rest of your breakfast extravaganza.
Take your 5 eggs and whisk with salt and pepper.
Heat a knob of butter in a small frying pan until foaming then add the eggs for scrambling. Stir the eggs until set to your satisfaction. I like mine a teeny tiny bit sloppy, but the boys will only eat them if completely dry.
By now your tomatoes should look like this, and be smelling divine.
If they do, you are ready to assemble your super tasty English Breakfast Tacos. Firstly, take a warmed wrap and add a generous spoonful of your sausage and onions.
Top this with a good dollop of scrambled eggs then some of your sweet roasted tomatoes.
Now just a light dusting of some strong cheese and a fold for luck, repeat another 5 times, then your tacos are ready.
This makes 6, so it serves anywhere from 6 down to 1 hungover, hungry teenager.
You can really add what you fancy to your English Breakfast tacos. Crumbled black pudding would be to die for and a huge hit with George or go down the avocado and bacon road for something slightly more nouveau. Pretend you run a chichi little cafe serving fancy brunches to your *probably* bloody ungrateful family of a Sunday morning. If they are anything like mine, don’t expect a big tip.
Lucy x
Breakfast Taco Recipe
Makes 6 – so serves 3 to 6, depending on if you eat like a bird or if you are hungover or super hungry
150g cherry tomatoes
a dash olive oil
a splash balsamic vinegar
1 tablespoon olive oil
1 onion, finely chopped
350g sausages, skinned or use sausage meat
a small knob butter
5 eggs, lightly beaten
salt and pepper
6 small wraps
25g-ish strong cheese, parmesan or something feisty
Ketchup, HP, Sriracha to serve
Pre heat your oven to 170 degrees fan assisted. Take a small baking tray and add your cherry tomatoes. Drizzle with a dash of olive oil and a splash of balsamic vinegar, season, then pop into the oven for 15 to 20 minutes or until the toms are starting to burst and brown nicely.
Take a good sized frying pan and heat a tablespoon of olive oil. Add your finely chopped onion and cook for a minute or two until softening and taking on a little colour. Add the sausage meat and cook for around 5 or 6 minutes or browning and cooked through. Pop to one side for a moment.
Heat your wraps briefly, on both sides, in a dry, hot frying pan and keep warm in a low oven until needed.
In a small frying pan add the knob of butter and heat until just foaming. Add your beaten, seasoned eggs and fold over until just scrambled, lightly set and cooked.
Now to assemble your breakfast tacos. Take a warm wrap and add a layer of the cooked, crumbled sausage, top with a layer of scrambled egg, add a spoonful of roasted cherry tomatoes, sprinkle with a hint of grated cheese, then repeat using up all the ingredients.
Devour piping hot with the sauce of your choice.
Your recipe looks good, but the background to your website is very distracting, especially the panels at the side – maybe you could go for something plainer?
Thanks for your feedback, I’ll certainly take it on board. Lucy