Here’s a mashup of two posts that I’m mighty proud of: my signature legacy breakfast dish that’s sweeping the nation, Eggs Adam Roberts, and my post about how easy it is to make corn tortillas at home. Combine these two things and you have a breakfast that’s off the charts delicious. If you keep your tortilla dough on the wetter side (well, moister side, it shouldn’t be wet), you’ll wind up with soft tortillas that wrap smoothly around your perfectly cooked eggs that are pepped up with caramelized onions, pickled jalapeños, and sharp cheddar cheese. Top with cilantro, serve with hot sauce on the side, and invite me over because I deserve some too.
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