Serve a Large Brunch Quickly with a Breakfast Taco Board | America’s Test Kitchen

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Elle Simone Scott introduces the solution to serving a large brunch without worrying about eggs going cold: a breakfast taco board. Plus, Elle shows Julia Collin Davison the key to pillowy eggs.

Breakfast Tacos With Poblanos, Beans, and Corn:

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30 Comments

  7. It could be set up as a sort of mise en place with all different ingredients in bowls on a tray filled with boiling water. If you've got a lot of people, they would like things hot. I love poblanos, but canned beans and frozen corn in the morning, not so much. This doesn't give me my choices. I didn't see any salsa. That would be room temperature and so would the avocados. You're going to need a lot of spoons.

  8. Why yes! This recipe segment did end rather abruptly. The final 40 seconds:

    Julia: And I love all the garnishes.
    Elle: Thank you.
    J: Mmm!
    E: [laughs] Mmm! That's called joy in unison.
    J: [laughs]
    J: This is a spectacular idea. Thank you Elle!
    E: My pleasure.
    J: If you want to make a delicious, colorful breakfast taco board like this, start by sautéing the poblanos, corn and pinto beans with some chili powder.
    J: Assemble the board with a variety of taco toppings like shredded cheese and avocados and scramble the eggs at the last minute.
    J: From America's Test Kitchen, a great way to make breakfast for a crowd – a breakfast taco board.
    J: I'm into this!
    E: Yeah.
    J: I might actually serve this for dinner.
    J: Breakfast for dinner?
    E: We call that "brinner."
    J: [laughs] I like it.
    E: Mmmm.

  19. Wow!
    I am both impressed and excited.
    This is a plan that I will save.
    A perfect brunch idea.
    As I have gotten older and more health conscious, my meals for a small crowd have changed. This is a keeper.
    Thank you ❤

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