BLT Taquitos
A Break from the Read Pile
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
– Julia Child
Food52 has graciously invited Let’s Taco Bout It to create a recipe for their “Tomato Week” and we even more graciously accepted. Enjoy this new recipe; the love child of a grilled cheese sandwich and Mexican staple, the taquito. With bacon. And just for good measure, we added the most sensual of all breakfast staples: the soft boiled egg.
The grand thing is, Food52 could not have picked a bunch more enthusiastic bunch of tomato-lovers if they had tried. The ripe beauties you can get at the farmer’s market right now are almost heavenly, so enjoy them while they last! The oven roasted method below can bring out the umami sweetness even the most lackluster of drab winter romas so you can keep this recipe in your pocket for the rest of the year too.
BLT Taquitos
Ingredients
- 3 roma tomatoes
- 1 tsp salt
- 1 tbsp oil
- 3 eggs
- 6 slices of white or wheat sandwich bread
- 1 ½ c arugula
- 2 tbsp goat cheese
- 2 tbsp butter
Instructions
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Quarter the Roma tomatoes, toss with the oil and salt, and roast on a foil lined sheet pan for 40 minutes at 400℉. Remove from oven and allow to cool.
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Whisk one egg in a small bowl for and egg wash and soft boil the other two.
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Cut the crusts off the bread and roll each out flat.
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Layer 1 slice of bacon, ¼ cup arugula, 1 tsp goat cheese and 2 quarters of the tomatoes on end of each of the flattened bread slices then use a little egg wash on the opposite end and roll the bacony end towards the egg wash end and seal.
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Heat medium non stick skillet on medium heat with 1 tbsp of butter until butter stops bubbling and add the 6 rolls, seam side down, and rotating 3 times, cooking 1-2 minutes per side until golden brown.
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Cut the top off soft boiled eggs and enjoy dipping the BLT Taquitos.
