Eggs Barbacoa
What did you do the morning after Cinco de Mayo? (Seis de Mayo just doesn’t have the same ring to it). Maybe it was just another Sunday morning, maybe you were nursing a hangover, maybe you don’t have kids and you don’t wake up until the afternoon, I don’t know.
We were up at a reasonable hour (as usual) with lots of yummy Mexican leftovers from our party the night before. When I make shredded pork or shredded beef tacos, we never leftover meat. This time, I made a giant batch for the party, so we lucked out had plenty left for future meals. I have always wanted to make Eggs Barbacoa, but not enough to make a batch of shredded beef specifically for that. Thank you, Cinco de Mayo, for making my breakfast dreams come true.
Oh, I LOVED this breakfast. Love, love, loved it. Crispy tortilla, creamy guac, spicy beef, runny egg, savory salsa.. just try and talk me out of eating this every day for the next week.
Do you have any ideas for Mexican leftovers or breakfasts?
(I’d love to read your comments while I stuff my face with more of these.)
Eggs Barbacoa
inspired by Cooking Light- http://www.myrecipes.com/recipe/eggs-barbacoa-10000001988568/
Author: Oven Love
Recipe type: Main, Breakfast
Serves: 4
Ingredients
- 4 tortillas (gluten-free, if necessary)
- 4 eggs
- ½ cup guacamole (Cooking Light used re-fried beans, but I had guac on hand, so I used that instead. Both will work and both will be tasty.)
- 1 cup warm shredded beef (I use my recipe for shredded pork, just substitute a beef roast)
- ½ cup Monterey Jack cheese, shredded
- ½ cup salsa
- ¼ cup chopped scallions
- salt and pepper
Instructions
- Heat a small skillet over medium heat and a large, flat-bottomed skillet filled ½ full with water over high heat. Bring the water to a boil.
- While water is boiling, crack each egg into a ramekin. Reduce heat in the large skillet until water is just simmering and place the ramekins in the water. Cover and steam for 6-8 minutes, depending on how set you like your eggs (check at 5 minutes).
- While the eggs are cooking, heat the tortillas in the small skillet until browned and slightly crispy. Top each tortilla with 2 tablespoons guacamole, ¼ cup shredded beef and 2 tablespoons Monterey Jack cheese.
- Remove the eggs from the ramekins and drain over a paper towel. Top each tortilla with an egg, 2 tablespoons of salsa, 1 tablespoon of chopped scallions and salt and pepper to taste. Serve hot.
