Bacon and Eggs with Red Chile and Honey

1. 1

   Preheat the oven to 325F.

2. 2

   Line a plate with paper towels and have ready.

3. 3

   In a large, heavy skillet, cook the bacon over medium heat until about three-quarters done, about 7 minutes.

4. 4

   Add the honey and red chile powder and toss the bacon to evenly coat.

5. 5

   Remove from the heat and strain off and reserve any excess honey and bacon grease from the pan.

6. 6

   Transfer the bacon to a baking sheet and bake in the oven 5 minutes; remove the bacon to the prepared plate to drain.

7. 7

   Preheat a large, heavy skillet over medium-low heat.

8. 8

   Melt the butter, then pour in the eggs immediately after.

9. 9

   Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.

10. 10

    To serve, lay the tortillas side by side, open face and overlapping on a platter.

11. 11

    Divide the egg mixture equally between the tortillas and top with the bacon strips, red pepper or chile strips, salsa, and a sprinkling of cilantro.

12. 12

    Or build your own taco: lay a tortilla, open face, in one hand.

13. 13

    Spoon on some egg mixture, and top with bacon, pepper or chile strips, salsa, and a sprinkling of cilantro.

14. 14

    Fold and eat right away.

15. 15

    For a sweeter taco, pour any excess honey and bacon grease over the filling.

* Per serving · 4 servings · Values may vary.