Bacon & Egg Breakfast Tacos
Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.Advertisement
Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.
Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth.
Whisk eggs with the remaining 1/4 teaspoon each salt and pepper in a medium bowl.
Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.
Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.
To make ahead: Refrigerate salsa (Steps 1-3) for up to 3 days.
1 high-fat protein, 1 medium-fat protein, 1 vegetable, 1/2 starch