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