After a couple of hours of weed whipping on the homestead this morning, I spied a young volunteer cilantro plant in the vegetable garden and decided it would be a treat to use the supple leaves on some egg tacos. With eight hens a layin’ currently, we have a surfeit of large brown eggs. The better to make eggs over easy with. Having lived in Spain years ago, I’m partial to the Spanish style of cooking huevos fritos, which calls for lots of olive oil in the pan and brought to the smoking point before adding the eggs. They cook fast and develop a crisp lace around the edges. As they cook, I tip the pan and spoon hot oil over the eggs to help cook the tops. I usually flip the eggs for 15 seconds to make sure that all the white is cooked, then flip them back over. Me no likey running egg whites. I then slide them onto two sets of double corn tortillas that I warmed in another pan. On top of the eggs go chile de árbol salsa, chopped white onions marinated in lime juice, chopped cilantro, and some grated 6 year old cheddar cheese (a gift from a Wisconsin fried who visited recently). The best part of all is when the yolk breaks open and floods the taco! Accompanied by a cup of locally roasted espresso with a bit of cream, this is a memorable and delicious meal that will stick until mid-afternoon.