Sure, you could pull out all the stops and make pancake tacos—delicious in their own right—but we prefer our breakfast tacos to be more classic. That doesn’t mean they have to be boring, though. Take these fried egg breakfast tacos as an example: They’re really simple to make, but they’re drizzled with homemade hot honey for major impact.
Here, we used Holland peppers to infuse the honey, but any spicy chile can take their place (like Fresno or Thai). Just make sure to taste the honey as it infuses so you can adjust the heat level if it’s not spicy enough. (And psst, you can totally make it ahead.)
1 cup honey
1 to 3 hot red chiles (such as Fresno or Holland)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 small corn tortillas
Thinly sliced scallions, fresh cilantro and hot honey, for serving
1. Make the hot honey: Thinly slice 2 chiles. In a small saucepan, combine the honey and the sliced chiles and bring to a simmer over medium heat for about 1 minute. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes. Taste and add the remaining chile if desired. Remove the saucepan from the heat and cool for 30 minutes before straining (if desired) and transferring to a jar. The hot honey will keep in the refrigerator for about 3 months.
2. Make the tacos: In a medium skillet, heat a few tablespoons of olive oil over medium heat. Working in batches as needed, crack the eggs into the skillet and cook until the egg whites are fully set but the yolks are still runny, about 4 minutes. Transfer to a paper-towel-lined plate and season with salt and pepper.
3. Meanwhile, in a dry skillet over medium-high heat, warm the tortillas until lightly charred, about 1 minute.
4. To assemble the tacos, top each tortilla with an egg and garnish with scallions, cilantro and hot honey.