More than once, I've enjoyed a breakfast taco (or three) outside the confines of breakfast. As a snack or just straight up for dinner, it's minimum fuss and maximum deliciousness especially when you're short on time. A couple weeks ago, I visited Austin Texas for the first time and quickly found that it’s the home of fluffy eggs wrapped into a flour or corn tortilla. It was glorious.
My take on the Tex-Mex staple is quick and the beauty is that you build on with whatever you have. My go-to is with eggs as the base and then avocado, sour cream, cotija cheese and cilantro. It’s fun to pile on flavors and get creative with it like black beans or bacon for protein. Pro tip: Place the tortilla over an open flame burner on low heat to get a tasty, charred tortilla (watch it carefully so it doesn’t burn). You can also use a cast iron skillet if you don’t have any open flame.
On the topic of eggs, I recently watched Gordon Ramsay’s how-to on scrambled eggs. Watch it ASAP if you haven't. I was of the “whisk in a bowl then add to skillet” camp before watching and now I’m all about whisking in the skillet. The texture is creamier and the taste is richer (it might have also been the tablespoon of butter).
Scrambled Eggs & Avocado Tacos
INGREDIENTS:
2 flour (or corn) tortillas
2 eggs
1 ripe avocado
Cotija cheese
Sour cream
Hot sauce
Cilantro
For the scrambled eggs, heat a skillet over medium heat and melt a tablespoon of butter into pan. Crack two eggs into a bowl and add a dash of milk. Slowly pour the eggs into the pan. Using a fork or whisk, gently whip eggs until fluffy and just about set. Keep whisking and take off heat if the pan gets too hot. Add black pepper and salt.
Pile on the finished eggs to the warm and blistered tortilla. Then add your avocado slices (or smashed), a healthy spoonful of sour cream, your favorite hot sauce, cotija cheese and cilantro.