Dhanson: /* Ingredients */

2021-02-27T16:16:51Z

Ingredients

← Older revision		Revision as of 16:16, 27 February 2021
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	=== Ingredients ===		=== Ingredients ===
	* olive oil		* olive oil or bacon grease
	* 1-2 oz curly kale leaves, washed, torn into largish chunks		* 1-2 oz curly kale leaves, washed, torn into largish chunks
	* salt		* salt

Dhanson: /* Ingredients */

2021-02-27T16:13:31Z

Ingredients

← Older revision		Revision as of 16:13, 27 February 2021
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	* salt		* salt
	* fresh ground black pepper		* fresh ground black pepper
	* 2 small corn tortillas<ref>The tortillas could be skipped the kale used as a bed for the egg and yogurt.</ref>		* 2 small corn tortillas<ref>The tortillas could be skipped the kale used as a bed for the egg and yogurt. If skipping the tortilla, use 2 oz of kale.</ref>
	* 2 eggs		* 2 eggs
	* 2 dollops of plain yogurt		* 2 dollops of plain yogurt

Dhanson: Created page with "{{RecipeSummary |PrepTime=5 min |CookTime=5-10 min |Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 32-33) |Yield=2 tacos (you decide if that means 1 serving or 2) |R..."

2021-02-27T16:12:52Z

Created page with "{{RecipeSummary |PrepTime=5 min |CookTime=5-10 min |Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 32-33) |Yield=2 tacos (you decide if that means 1 serving or 2) |R..."

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{{RecipeSummary
|PrepTime=5 min
|CookTime=5-10 min
|Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 32-33)
|Yield=2 tacos (you decide if that means 1 serving or 2)
|Rating={{Delicious}}
}}
=== Ingredients ===
* olive oil
* 1-2 oz curly kale leaves, washed, torn into largish chunks
* salt
* fresh ground black pepper
* 2 small corn tortillas<ref>The tortillas could be skipped the kale used as a bed for the egg and yogurt.</ref>
* 2 eggs
* 2 dollops of plain yogurt
* hot sauce

=== Preparation ===
Heat a small heavy skillet, preferably cast iron, over the highest heat for a full minute. Coat the bottom of the pan with a glug of olive oil, and heat the oil until it is almost smoking, about another 30 seconds.

Add the greens, and be careful, because they're going to hiss and splatter. Use tongs to press them against the bottom of the pan so they singe on one side; then flip the greens and do it again. They should begin to wilt, about 1-2 minutes per side. Transfer them to a plate, and season with salt and pepper. Remove the skillet from the heat.

Using a second skillet, large enough for a tortilla, heat the skillet over medium heat and lightly brown the skillet on both sides. Alternatively, you can try using the tongs to hold the tortilla over a gas flame until they're warmed and slightly charred. Add each to a plate and arrange the kale along the diameter of the tortilla.

Return the heavy skillet to a very high flame, heating it for another full minute. Add a good glug of oil (don't skimp; most will stay in the pan, but a stuck egg is a sad egg), and heat this for another full minute. Quickly but carefully drop one egg in--it's going to pop and splatter insanely. This is not for the faint of heart. If you have the nerve to get closer, you can spoon a little of the hot oil over the egg white to help it bubble. Season well with salt and pepper, and cook until the underside is a deep-golden color and crisp, about 2 minutes. Use a thin spatula to loosen the egg carefully from the pan and flip it; cook it for another 20 seconds or so. Transfer the egg to the top of the kale on one plate. Repeat with the remaining egg.

Add a dollop of yogurt and a few shakes of hot sauce on top of the egg. Eat immediately, folding the taco as you pick it up, breaking the yolk.

=== Notes ===
<references />

[[Category:Breakfast]]
[[Category:Eggs]]
[[Category:Kale]]

Flipped Crispy Egg Taco with Singed Greens - Revision history

Dhanson: /* Ingredients */

Dhanson: /* Ingredients */

Dhanson: Created page with "{{RecipeSummary |PrepTime=5 min |CookTime=5-10 min |Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 32-33) |Yield=2 tacos (you decide if that means 1 serving or 2) |R..."