British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it’s totally worth it.
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Big Mac Taco:
* 1 LBS ground beef
* 8-10 mini tortillas
* 10 slices cheddar cheese
* 1 cup chopped lettuce
* 1 cup pickles
* Salt
* EVOO
* 1 cup mayonnaise
* 3 TBS ketchup
* 1 TBS Dijon mustard
* 2 TBS diced yellow onion
* 1 TBS chopped relish
* 1 TBS white vinegar
* 1 TBS garlic powder
* 1 tsp black pepper
* 1 tsp smoked paprika
1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes.
2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt.
3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy.
4. Top each taco with cheese, lettuce, pickles and sauce.
One Sheet breakfast:
* Potatoes, cut into 3cm chunks
* Salt and pepper
* Chorizo
* Red pepper
* Cherry tomatoes
* Eggs
* Mushrooms, whole or halved
* Sprigs of parsley, chopped
* Bacon
* Roma tomatoes
* Sausage
* Shredded cheese
* Beans
* Sourdough bread
1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry.
2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice.
3. Heat beans over stove, then serve over cut up and toasted sourdough bread.
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