APP, ENTREE, SIDE DISH, DESSERT?
Olive Oil Chocolate Chip Pancakes
FEEDS HOW MANY?
2-4, can be made for however many people you want
FAST, WEEKNIGHT, WEEKEND?
Easy–use whatever you have in the fridge anyway
WHO I MADE IT FOR?
The first time I made this was for Sonia and Kelsey. We ate on the roof and it was a glorious breakfast. Now I’ve made them a bunch of times. My go to breakfast is an egg, bacon sandwich on an english muffin. This is a solid backup, especially if I’m cooking for a crowd.
I usually use whatever is in my fridge but ideally:
Eggs (5, whisked)
Cherry tomatoes (sliced in half)
Bacon (an unhealthy amount, cooked and then crumbled into pieces)
Cilantro (2 tablespoons, chopped)
Jalapenos (1-2, diced)
Scallions (3-4, sliced)
Corn tortillas (4)
- For the corn tortillas, I learned this trick from making steak tacos a la Cook’s Illustrated: Hold the corn tortilla over the flame on your stove, flip and cook on the other side (10 seconds max per side). Tent with foil until ready to use.
- Once you’re ready to start making the egg patties: add oil to skillet over medium-high heat; once hot, add whisked egg liquid to skillet and sprinkle cilantro, bacon, jalapenos, scallions. Flip giant omelet like patty and cook on the other side.
- Divide omelet into four pieces and place inside corn tortilla. Serve with avocado and cherry tomatoes.
BOTTOM LINE: If you prepare everything, you can get a delicious, complicated breakfast in just a few minutes. Everything is better in a taco.