56 degrees, rain
Nevermind, Dennis Lloyd
When our daughter asks for an “eggy” for breakfast, she’s never just asking for an egg. She’s asking for a scrambled egg with cheese and salt (salt is key), wrapped in a warm (warm is also key) corn tortilla that’s been turned over the open flame of my gas range. “Eggy” is her shorthand for a basic breakfast taco.
Breakfast tacos are a weekly staple in our home, and not just for breakfast. As long as you have eggs and some tortillas around, you are well on your way to something fast and supremely satisfying. You can scramble the egg or serve it runny, allowing the yolk to sauce your taco. You can serve it in a warm corn tortilla, or flour, if you prefer. Red salsa, salsa verde, leftover enchilada sauce warmed up, or hot sauce would all be great options. Grab that lonely tub of sour cream or that half of an avocado you need to use. Sprinkle on some grated Colby jack cheese or crumble on some Cotija. A couple of leaves of cilantro, sliced green onions, or maybe even some thin slices of jalapeño will top it off nicely. You can hardly go wrong. It’s a quick, fully customizable meal.
With today’s version, I’m going green with salsa verde, avocado, and cilantro. This will be my breakfast. But my daughter still just wants her eggy.
Breakfast Tacos with Salsa Verde and Avocado
Ingredients
- 4 eggs salted and cooked to your liking
- ⅓ cup grated Colby jack cheese
- 4 small tortillas warm
- 2 tablespoons salsa verde
- .5 avocado sliced
- 2 tablespoons chopped cilantro
Optional
- sour cream for serving
- grape tomatoes sliced (optional)
Instructions
- To assemble the tacos: divide the cooked eggs evenly between the four warm tortillas. Sprinkle each with grated cheese.
- Spoon salsa verde over each taco. Top each one with avocado slices, cilantro, and grape tomatoes (if using). Serve with sour cream on the side.
Notes
Nutrition
