Taco the Mornin'

Taco the Mornin'

David Venable

Prep Time: 15 minutes

Serves: 8

Ingredients

  • 2 large eggs
  • 1/3 cup whole milk
  • 2 Tbsp honey dijon
  • 8 (6") flour tortillas
  • 7 oz grated Gruyere cheese
  • 1/2 lb smoked turkey breast, sliced 1/8 inch thick
  • 1/2 lb tavern ham, sliced 1/8" thick
  • 1/4 Spanish onion, sliced thin and rinsed in cold water
  • 6 to 8 strawberries sliced 1/4" thick
  • 4 cups arugula
  • 1 Tbsp honey Dijon
  • salt and pepper to taste

Preparation

Heat oven to 375°F.

To make batter, whisk all 3 ingredients in bowl and transfer to a pie plate. Place a 10" sauté pan on medium-low and allow to come to temperature.

Have a couple cookie sheets ready to land tortillas on.

For each tortilla, spray or butter pan and dip both sides in the egg batter, drain off a little excess and place in pan. Cook the first side until golden, about 2 to 3 minutes, flip and spread 2 large tablespoons of cheese evenly onto tortilla, cook for another 2 minutes: place on cookie sheet.

Repeat until finished.
Once finished, place 1 folded slice of ham and turkey on each tortilla. Place in the oven and bake for 5 minutes.

To finish building tacos, dress the arugula with honey Dijon, salt and pepper and distribute evenly among all the tacos, followed by 5 to 6 slices of strawberry and a few slices of onion.

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