…the good things. The sweet sunshiny summery things. The things that make breakfast worth savoring and sighing and swooning over. I submit, for your consideration, The August Breakfast Taco:
Heaped on top of warmed corn tortillas: scrambled egg, grated sharp cheddar, pan-grilled onions, peppers (red, orange, and yellow bell peppers, Hatch chiles), and squash, fire-roasted corn, blistered cherry tomatoes (Sungolds), and cilantro. Also: fennel, cucumber, and radish relish, and, of course, a generous dotting of Sriracha.
To make these tacos:
Take sliced onions and bell peppers. Sear them in a very hot cast-iron skillet with very little oil until they develop a nice deep char. Using the same pan, do the same to cubed summer squash. Then whole cherry tomatoes. If you have a gas stove, roast a whole ear of corn over the flame until some of the kernels blacken. If not, use the cast-iron for a similar effect. Cut the corn off the cob, mix with onions, peppers, and a healthy handful of fresh chopped cilantro. I toasted cumin and coriander and ground it up with dried oregano to make my own taco seasoning. Spice at your discretion.
For the relish:
Finely slice half a fennel bulb, and finely dice a cucumber and a bunch of radishes. Add a quarter cup of minced onion, a handful of chopped cilantro, a big pinch of salt, and squeeze half a lime over the whole thing.
Warm some torillas, scramble some eggs, and throw it all together. Add hot sauce, sour cream, and cheese if you want.
Note: this is a very loose casual recipe – these are loose casual tacos. You can use any mix of summer vegetables you want. They can be dinner tacos with beans or meat, and anytime tacos with cold beer.