Crunchy Breakfast Tacos

Here is an interesting twist on breakfast that the whole family will enjoy. A quick blender salsa is added to eggs after they are soft-set.

Ingredients:

Tomatillo Salsa
8	oz (250 g) tomatillos (about 3 medium tomatillos), husks removed
1	jalapeño pepper, stemmed
1/4	cup (50 mL) fresh cilantro
1/2	tsp (2 mL) salt
Tacos
1/4	cup (50 mL) chopped fresh cilantro
1	tomato
8	hard taco shells
1	cup (250 mL) shredded Mexican cheese blend, divided
6	eggs
2	tbsp (30 mL) water
1	tbsp (15 mL) butter

1. Preheat oven to 350°F (180°C). For salsa, bring water to a boil in (2-qt./1.8-L) Saucepan. Add tomatillos and jalapeño pepper; cook 5-8 minutes or until tomatillos are tender.
2. Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.
3. To finish salsa, transfer tomatillos from Saucepan to blender container using Slotted Spoon. Remove jalapeño pepper from Saucepan; test for spiciness (see Chef's Corner). Add desired amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend 2 seconds or until cilantro is coarsely chopped.
4. To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese. Bake 5-6 minutes or until cheese is melted. Remove from oven.
5. As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in (10-in./25-cm) Skillet; heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes or until eggs begin to set. Add 1/4 cup (50 mL) of the salsa; cook 1-2 minutes or until eggs are completely set.
6. To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato. Serve with remaining salsa.

Yield: 4 servings

Nutrients per serving: Calories 370, Total Fat 25 g, Saturated Fat 11 g, Cholesterol 350 mg, Carbohydrate 18 g, Protein 18 g, Sodium 710 mg, Fiber 3 g

Diabetic exchanges per serving: 1 starch, 2 medium-fat meat, 3 fat (1 carb)

Cook's Tips: Tomatillos are also referred to as “husk tomatoes” because of their papery outer skins. Tomatillos are quite tart and are typically cooked before using. When buying tomatillos, the husks should be fresh looking, not brown and wrinkled. The fruit should be firm to the touch and not “splitting” the husk.

The heat level of jalapeño peppers can vary widely. To test for spiciness, cut off and taste the end. It's best to add the jalapeño pepper conservatively; it's far easier to spice up a mild salsa than to try to reduce the heat once too much has been added.

To save even more time in the morning, substitute prepared salsa verde for the tomatillo salsa.