Bronco Recipe

Make the aioli

In a small bowl, combine mayonnaise, finely chopped chipotle, adobo sauce, lime juice, minced garlic and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or salt. Cover and refrigerate while you assemble (can be made up to 24 hours ahead).

Cook tater tots

Preheat oven to 425°F (220°C) or air fryer per package instructions. Spread 1 cup frozen tater tots in a single layer on a baking sheet lined with parchment or in the air fryer basket. Drizzle or brush with 1 tsp neutral oil and sprinkle a pinch of salt. Bake 18–22 minutes (or air fry 10–12 minutes), turning once halfway, until golden and crisp. Keep warm.

Cook bacon

While tots cook, heat a skillet over medium heat. Add smoked bacon slices and cook 3–5 minutes per side until crisp to your liking. Transfer to a paper towel-lined plate to drain and chop into bite-sized pieces once cool enough to handle.

Melt cheese (optional)

If you prefer the cheese melted on the eggs or tots, reserve the skillet for eggs; place white American cheese slices on top of finished eggs or on the hot tater tots for 30–60 seconds to soften/melt before serving.

Whisk eggs

Crack 3 eggs into a bowl, add 2 tbsp milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until fully combined and slightly frothy.

Cook scrambled eggs

In the skillet used for bacon, wipe out excess fat leaving about 1/2 tsp or add 1 tbsp unsalted butter and heat over medium-low. Add whisked eggs. Allow eggs to sit briefly until edges set (~15–20 seconds), then gently stir with a spatula, folding from edges to center. Cook low and slow for creamy curds, about 1.5–3 minutes until softly set but still moist. Remove from heat just before fully firm — they will carryover cook. Season to taste.

Assemble with cheese

Immediately place the two slices of white American cheese over the hot eggs (or on tots if preferred) so they soften/melt from residual heat.

Prep avocado

Halve and pit 1/2 avocado. Using a spoon, scoop out flesh and slice or roughly mash with a fork. Lightly season with a pinch of salt and squeeze of lime if desired.

Assemble plate

On a serving plate, arrange the hot tater tots as the base. Top with chopped smoked bacon. Place scrambled eggs with melted white American cheese on top or alongside. Add sliced/mashed avocado, scatter 2 tbsp pickled jalapeños over the dish, and sprinkle 2 tbsp crumbled cotija cheese and 1 tbsp chopped cilantro (if using). Drizzle 1–2 tbsp chipotle aioli over the eggs and tots or serve aioli on the side. Serve with a lime wedge.

Serve immediately while tots and eggs are hot. Adjust aioli, jalapeños or lime to taste. Leftovers: store components separately in airtight containers in the refrigerator for up to 2 days; reheat tots in oven or air fryer for best texture.