Avocado Breakfast Tacos


Recipe from Tieghan Gerard's Half Baked Harvest: Super Simple

Serves Two


The Ingredients

  • 4 large eggs

  • salt & pepper, to taste

  • 1 tbsp salted butter

  • 1/2 cup shredded cheddar cheese

  • 4 corn/flour tortillas, warmed

  • 1 cup roughly chopped fresh arugula

  • 1/2 avocado, sliced

  • 2 green onions, chopped for serving

  • 3 slices uncured turkey bacon, chopped, for serving

  • 2 shallots, thinly sliced, for serving

  • lime wedges, for serving

  • chipotle salsa, to taste


The Instructions

  • In a medium bowl, whisk together the eggs and a pinch of salt and pepper.

  • Place a large skillet over medium heat. Add the bacon and cook until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon from the skillet and drain on a paper towel-lined plate. Lightly crumble the bacon w| your hands.

  • Place shallots in the same skillet and cook over medium heat, about 3 minutes.

  • Wipe the skillet dry and melt the butter in it over medium Add the beaten eggs and cook, disturbed until a thin white layer forms around the edge of the skillet. Push the eggs around the skillet until flufy and barely set, about 2 minutes. Immediately transfer the eggs to a plate and gently fold in the cheese.

  • Assemble the warmed tortillas layer the greens, eggs, and avocado. Serve with lime wedges and salsa alongside.

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