Breakfast tacos ...

There is something about a rainy, cold Sunday morning that just makes me want to say "Forget the gym, I'm just going to cook something tasty and watch cricket."  Now while the typical cricket fare is more along the lines of meat pies and beer ... that is not the most realistic breakfast (especially when one has to fly in the AM).

One of my favorite breakfast meals of late, when I get the chance to cook breakfast, is egg tacos.  When I cook this dish I like to do my eggs between over easy & over medium; however, scrambled would be another tasty way to do this.

I started both a small non-stick saute pan to cook the eggs in as well as my cast iron for cooking tortillas.  I made two tacos for myself using corn tortillas, but you could easily use a flour tortilla for this dish too.  I started the first tortilla on the cast iron and added a bit of butter to the saute pan that I planned to cook the eggs in.  Once the butter had melted, tilting the pan through the melting process to ensure even cover, I cracked in the two eggs.  I flipped the first tortilla and added some cheese and sriracha.

I flipped the eggs over after about 1 minute of cooking, turned off the burner the eggs were on, and then after about 30 more seconds I pulled the first egg out of the pan, put it on to the tortilla and then folded over like a quesadilla.  I put down the second tortilla (my cast iron is not big enough to take two tortillas in it at the same time) and repeated the process from the first however this time I added the egg as soon as I put down the cheese and sriracha.  After about 1 minute, flip the quesadillas, and another minute and they're done.

At this point the eggs that were over-easy to start should have cooked a little more to about over-medium and your tacos are ready to enjoy!