(written by Ria)
I could eat Mexican food for breakfast, lunch and dinner. One weekend morning I was thinking about Mexican food and how much I loved it. I opened the fridge for breakfast and contemplated. . I spied some tortillas and avocados in the fridge and, I had this “light bulb moment” – “Could I make tacos for my breakfast at home?
You definitely should try breakfast tacos at home. This dish is more of an assembling operation than a cooking operation. You can throw anything into this taco. These are the ingredients that I put in my special breakfast taco.
- Pico de gallo/Salsa Verde (store bought or homemade)
- Soft boiled egg
There is no method!! There is just you, your taste buds and your imagination!
Links for other breakfast taco recipes
After a recent, first visit to Hawaii, I came back “just a little bit” obsessed with loco moco (and the Hawaiian plate lunch, but that’s another story). What first drew me to the dish was it’s name. I am a sucker for anything that rhymes and has a somewhat silly name. Plus, a silly name makes a dish easier to “sell” to kids. Ria and I were singing our made up “loco-moco song” for weeks after our trip.
Loco moco is a somewhat genius dish if you are someone who likes rice (everyone in our household is a little “loco” for white rice). It is essentially rice, topped with a hamburger patty, topped with a runny fried egg bound together with gravy. Many variations exist that include fried rice instead of white, spam, bacon, sausage etc. but the fundamental concept is the same. In our world, it’s a burger with rice. I am still trying to figure out why I did not “invent” this dish and why I had to go all the way to Hawaii to discover it. Mainland USA needs more loco moco joints. Perhaps a loco-moco food truck! Someone out there, feel free to steal my idea since no one is buying me a food truck for my birthday any time soon. 🙂
Back home, with Hawaii on our mind, we hosted a loco-moco brunch party. Tim, Stacie’s hubby makes a killer gravy and that was his very important contribution to our loco-moco party. I seasoned up some pork (vs. beef) with some teriyaki and other spices and whipped up some fried eggs from some amazing pasture raised eggs that I tracked down. Our loco moco may almost have been better than anything we had on the islands. The portion was definitely more manageable and Tim’s gravy made it out-of-this-world good. Tim, I need that recipe!
The kids gobbled it up. The adults went back for seconds and thirds (eating Hawaiian portions at the end of the day). Tim is right – “What’s not to like?”
Thank you Hawaii for the inspiration!