One of our favorite trends today is breakfast for dinner, though we’re not a fan of the cloying name given to it – brinner. So, we’re not going to use that term.
Instead we will invoke different customs and times that placed “dinner” anywhere from mid-afternoon breaks to early evening pre-suppers. It follows that if dinner can be practically any time, it can be practically anything, without a new name.
Which brings us to smoked salmon. You either love it or hate it, whether it’s the dilled Swedish gravlax, Nova or lox. With its sugary, salty, fishy taste, cured salmon has traditionally been paired with briny capers, sharp onions, fluffy cream cheese and a chewy bagel.
Yeah, but here’s yet another confession. We like our bagels toasted with butter and not much else. Yep, not a big fan of cream cheese as a sandwich spread. Also, we haven’t really found a bagel we love around here – not for lack of trying.
If you are a salmon fan, you know how well it pairs with other things, like baked potatoes and scrambled eggs. However, in an experimental mood, I wanted to try it with a fried, over-easy egg. And when I spotted the soft corn tortillas in the fridge, it came together. After all, caviar (another love it or hate it food) is the perfect companion for sliver-thin blinis, so why wouldn’t Nova and corn tortillas be just as perfect?
Answer: they are.
You can cook and assemble this combo in no time. Which makes it great for one person or a bunch. If your making more than two tacos, use separate pans, and a helper to cook the eggs and the heat the tortillas. Then top them, fold them and hand them out for your own food truck inspired dinner. Be prepared to make more. They are that good. If you don’t want to use smoked salmon, use regular cooked salmon – but please not that canned stuff. No one will thank you for that.
2 Tbsp. butter
4 soft corn tortillas
4 oz smoked salmon
1/4 cup finely diced red onion
1 cup of watercress or arugula
salt and pepper to taste
Melt a tablespoon of butter in each of two large skillets over medium heat.
Crack eggs into one skillet and cook until whites are done and yolk is still runny.
In other skillet, briefly heat each tortilla, about 15 seconds on each side.
Place tortillas on plates, top with eggs, salmon, onions and greens. Sprinkle with salt and pepper.
You can fold them and eat them like tacos, or serve them open face to be eaten with a knife and fork.