Wrap tortillas in foil and put into the oven for 15 minutes
Cook bacon to tender-crisp, and set aside
Slice tomatoes and set aside
Add a tablespoon of vinegar to a pan with a few inches of water, enough to cover the eggs.
Bring the water just to a boil, then reduce heat until just simmering,
Crack each egg into a cup or small dish first, then gently lower it into the simmering water.
Allow eggs to simmer 4 minutes, then remove with a slotted spoon onto each assembled taco
While eggs are cooking put warm tortillas onto plates
Spread each tortilla with enchilada sauce and top with bacon, avocado, and tomato slices
Top each taco with an egg and enjoy
Notes
Leave out the bacon for a vegetarian taco.This recipe is gluten-free because I used corn tortillas. If you aren't gluten-free, you can sub small flour tortillas in this recipe.