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Breakfast Fry Up Taco
A twist on the traditions of the Great British Fry up and the Mexican Taco.
The Breakfast Fry Up Taco Recipe is a perfect recipe for breakfast, lunch or dinner. It uses all the ingredients that you would want in a fry up and wraps it into a taco. This recipe is easy to make with minimal prep time and it’s delicious!
What qualifies as a taco?
A taco is a Mexican dish made from corn or wheat tortillas folded around a filling and then cooked. A traditional taco can be filled with various meats, beans, cheese, vegetables such as tomatoes and onions; other things like potatoes are sometimes added to the meat mixture. The word ‘taco’ comes from the Nahuatl word “tlahco” which means “half or in the middle”.
A breakfast taco is a similar dish that also consists of corn or wheat tortillas folded around eggs, potatoes and other ingredients. Breakfast tacos are often served with salsa in the morning for those who want to spice up their day. Taco Bell has capitalized on this popular food by adding such combinations as bacon, egg and cheese breakfast tacos.
What’s a Fry up?
A fry up is British slang for breakfast dish that typically has sausage, bacon, tomatoes, mushrooms, baked beans and eggs, which is mostly fried. Totally unhealthy but totally lovely with the right ingredients.
How is a fry up a Taco?
Both of them are used for breakfast meals. Taco ingredients can sometimes be the same as used in a fry up, so I thought I would combine the two.
I’ve turned the baked beans into a puree with a little added heat and garnished with some slices of Jalapeno Peppers to give an extra kick but you could leave them heat if you don’t like heat.
Ingredients
- 4 Sausages (your favourite)
- 2 Slices of Streaky Bacon
- 1 Can of Baked Beans
- 4 Eggs
- 100g Baby Tomatoes – halved
- 100g Button Mushrooms – halved
- 4 Tortillas
- 20g Salted Butter – melted
- 20g Unsalted Butter – divided into 4
- 50g Black Pudding – sliced
- 1/4 TSP Cayenne Pepper
- 10ml Vegetable Oil
- Jar of Sliced Jalapeno Pepper
Method
- Bring smoker up to 135C (275F).
- Add Sausages to smoker and smoke for 30 minutes.
- Whilst sausages are cooking, blend the Baked Beans until smooth and then pass through a sieve to remove any skins.
- Add the Cayenne Pepper to the baked bean puree.
Note: Add more or less depending on your own requirements. - Grease small tins with Vegetable Oil, add Unsalted Butter to each tin then an Egg.
- After 30 minutes of the Sausages smoking, add the Egg tins.
- Move the Sausages to direct cooking and add the Streaky Bacon.
- Grease the Plancha with Vegetable Oil and add the Mushrooms, Tomatoes, and Black Pudding.
- Close the lid, the Eggs will take 10 minutes for soft and runny.
- Turn the Sausages and Bacon over.
- Add the Bean puree, stirring as it heats up.
- Move all the cooked ingredients to hot hold whilst you prepare the Tortillas.
- Brush each side of the Tortilla with melted Butter and grill for 30 seconds max on each side.
Note: Place done Tortillas in a piece of folded tin foil to keep warm. - To build the Taco, slice the Sausages and Streaky Bacon.
- Spread a tablespoon Bean puree over the Tortilla and the rest of the cooked ingredients.
- Garnish with the sliced Jalapeno Pepper and your choice of sauce.
My Opinion on the Cook
This was just me playing with a silly idea of my favourite type of Breakfast and the Taco. Originally, I was going to cut circles out of bread and roll the slices thinner but instead I went down the Tortilla route. What’s better than a Fry up in a Taco? Of course it tasted lovely!
