INGREDIENTS
- 1 tablespoon bacon fat, butter or olive oil
- 1 egg
- 2 or 3 pieces sun-dried tomato, finely chopped
- 1 strip bacon, diced
- 1 teaspoon crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
- 1-2 teaspoon Mexican hot sauce
- 1/4 avocado, diced
- 3-4 cilantro leaves for garnish
- 1 warm corn tortilla
INSTRUCTIONS
Set a 10-inch nonstick skillet over medium heat and add the bacon fat (or one of its stand ins). Crack the egg straight into the pan.
Using a spoon, gently break up the egg yolk. As the egg cooks, sprinkle on the sundried tomatoes, bacon, cheese and hot sauce. Remove from heat and add the avocado and cilantro.
Slide the garnished egg on to a warm tortilla and greet the morning (or afternoon - we don't judge.)
