Breakfast

Breakfast Tacos

Cooked bacon and sliced radishes, for serving

8 oz. tomatillos (about 10 small), husks discarded

1 jalapeño, halved and seeded

1 Tbsp. olive oil

Kosher salt

8 small corn tortillas

6 oz. sharp Cheddar cheese, coarsely grated (about 2 cups)

8 large eggs

2 c. fresh cilantro

2 Tbsp. lime juice

Step 1: Arrange one oven rack 6 inches from broiler and another below that, about 12 inches from broiler; heat broiler. On large rimmed baking sheet, toss tomatillos and jalapeño with oil and pinch salt. Broil on top rack until tender and charred in spots, 8 to 10 minutes. Transfer to blender. 

Step 2: Meanwhile, place tortillas on second rimmed baking sheet. Top each tortilla with 1/4 cup cheese, leaving slight well in center. Top each with an egg (cheese should prevent egg from spilling off tortilla). Broil on middle rack to desired doneness, 4 to 6 minutes for a runny yolk. 

Step 3: Add cilantro, lime juice and 1/4 teaspoon salt to vegetables in blender and puree until smooth. Serve salsa on tacos with bacon and radishes if desired. 

Waffle Nachos

1/2 c.  pico de gallo, drained

8 frozen buttermilk waffles

3 tsp. olive oil, divided

6 oz. fully cooked chorizo or andouille sausage, sliced 1/4 inch thick

4 large eggs, beaten

Kosher salt and pepper

4 oz. Cheddar cheese, coarsely grated (1 1/4 cups)

Step 1:Cook waffles per package directions. Transfer to cutting board and cut into wedges. Heat oven to 450°F and line rimmed baking sheet with parchment paper. Arrange waffles on top.

Step 2:Heat 1 teaspoon oil in medium nonstick skillet on medium. Add chorizo and cook until browned, 2 to 3 minutes per side. Transfer to plate. 

Step 3:Wipe out skillet and heat remaining 2 tsp oil on medium. Add eggs and cook, stirring often, until eggs begin to set. Season with 1/4 tsp each salt and pepper.

Step 4:Scatter chorizo, eggs and cheese over waffles and roast until cheese melts, 2 min. Spoon pico de gallo over top and serve.

Focaccia French Toast

  • 5 large eggs
  • 2/3 c. whole milk
  • 1 1/2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • Eight 1-in.-thick slices of focaccia 
  • 3 Tbsp. unsalted butter, divided
  • Yogurt, berries, and syrup or honey, for serving
  1. Step 1:In large, shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon.
  2. Step 2:Working in 2 batches, place 4 pieces focaccia in egg mixture and let soak 3 minutes. Flip and soak 3 minutes more (both sides of bread should be coated with egg).
  3. Step 3:Meanwhile, heat 2 tablespoons butter in large nonstick skillet on medium-low. Add 4 pieces soaked bread and cook until golden brown, 2 to 3 minutes per side; transfer to wire rack. Repeat with remaining 1 tablespoon butter and remaining 4 pieces of focaccia. Serve topped with yogurt, berries, and syrup or honey if desired.