May 28, 2018 Breakfast tacos are a weekday staple for us. North American mornings of toast with peanut butter and jam, waffles with maple syrup, blueberry muffins, etc. are met with revolt by my Indian husband’s capsaicin-craving tastebuds. He has a sweet tooth, no question, but was raised on strictly savoury meals. (If it doesn’t have chillies, he’s like: did I even eat?) So, to appease his stubbornly specific palate, we have a lot of Indian-style omelettes, breakfast sandwiches, and breakfast tacos. This is a breakfast taco recipe I made for Grimm’s Fine Foods, and they gave me permission to share it with you here. Their fresh Italian sausage is perfect for them – it is flavourful and savoury, and a little bit spicy, but without any fennel or anything that would make it incompatible with an Mexic-Asian canvas. Their Black Garlic Kimchi is the best store-bought kimchi I’ve had. The flavour is off the charts yummy, and it is super effervescent when I open the lid, meaning the healthy bacteria are plentiful and active. To make the tacos, I toast some tortillas over my gas stove’s open flame to get the charring, then tuck in some softly scrambled eggs, crumbled sausage, and on-hand veggies (this time I used cucumber, avocado and cilantro, but avocado crema is also delicious). A generous spoonful of kimchi finishes them off. Ready in just a few minutes for a protein-packed hot breakfast or lunch.
Do you find you get in breakfast ruts? As much as I grumble at Adarsh for dissing my raspberry rhubarb muffins, it does feel really good to start the day savoury and with veggies. You should totally give these a try. You can make a bunch (sans raw veg), wrap ’em up individually in parchment paper, zip into a freezer bag, and pop in the freezer. Microwave in the parchment for 1-2 minutes then add veggies and kimchi for an instant breakfast on the go. I’m also making a big batch of juice this afternoon to add to the nutrient-load of our morning meals this week – I’m doing ABC juice, and a spinach, kiwi, apple, cucumber, and mint.
I’ve been enjoying breakfast every day on our new backyard patio. Jammies, bumblebees, hot coffee and a cool breeze. It’s heavenly.
