By Nancy Smorch
One of the benefits of homeschooling our girls is that we get to take our time making and eating breakfast. I love that we can cook breakfast together, and then sit and eat as we talk about our mornings, or just whatever happens to pop into our heads.
We have time to look on Pinterest or through cookbooks I’ve accumulated over the years from Amazon or Barnes and Noble (did I ever mention that I have an addiction to books - especially cookbooks?), and choose our meals.
Often, like this morning, one of us will just look at whatever food options we have in the fridge and cupboards, and use creativity to put something together based on what we feel like, what ingredients are on hand, and what we think may work well together.
We aren’t rushed. We aren’t shoving food into our mouths without tasting and appreciating it.
I had some really good avocados on hand, amazing Crane Dance eggs we had picked up at the new Downtown Market in Grand Rapids, and some Black Pepper, Garlic and Sea-Salt Bacon from Creswick Farms. I wanted to use them together in a dish, so I thought I would modify our daughter’s usual breakfast taco recipe to add a little kick.
Ingredients (Serves Four):
4 gluten-free corn tortillas
4 organic eggs
1 organic avocado, thinly sliced
6-8 slices of bacon - I used the Creswick Farms Black Pepper, Garlic and Sea Salt Bacon (one of our daughters is a vegetarian so I used fewer pieces)
1 can of black beans, rinsed and drained
4 cloves garlic, finely chopped
1 medium-sized yellow onion, chopped
Shredded Parmesan cheese for topping
Coconut oil or olive oil
Line a cookie sheet or a 9” by 13” pan with aluminum foil and lay the slices of bacon on it. Set the oven for 400 degrees and put the bacon in the oven as it is preheating. Set the timer for 15 minutes and keep an eye on it. Depending on the type of bacon and the cut, it may take more or less time to get crispy.
Saute the garlic in the oil for about two minutes, until soft, and then add the onions. Saute for another 5 minutes.
Add the beans and cook for 5-10 minutes, until soft.
Mash ingredients together to form a loose hash, and keep warm on low heat while you prepare the other ingredients.
Meanwhile put about 1/2 Tbsp. of the coconut or olive oil in a frying pan to heat. One at a time, lay the corn tortilla in to “fry” it. Turn once, so that it is crisp and lightly browned on each side.
Fry your eggs the way you like them done. I heat mine in olive oil and season with salt and pepper.
Spread the bean, onion, and garlic hash on top of the heated tortillas.
Layer on the fried egg, bacon, and avocado.
Shred some Parmesan cheese on top, and drizzle with good quality olive oil.
Season with salt and pepper, and enjoy!