Thursday, June 1, 2017

Recipe of the Week: Summer Breakfast Tacos

Okay, I know.  Summer is officially 6 weeks away, but doesn't it feel like summer NOW?

This weekend, do yourself a favor and put down the breakfast cereal and make these tacos.



Summer Breakfast Tacos


4 eggs
2 tablespoons butter
(4) 4 inch corn tortillas
1 avocado, mashed with a bit of salt and pepper
1 green onion, sliced
1 large tomato cut in half, then sliced (think 1/2 moon shapes)
1/2 cup cilantro chopped
4 tablespoons salsa
1/4 cup crumbled queso fresco cheese


Preheat oven to 300F and wrap tortillas in aluminum foil and place in the oven for 10 minutes.

Heat a large non-stick skillet over medium high heat and add 1 tablespoon butter.  Lightly beat the eggs until combined and then add to the skillet.  Stir eggs until they just begin to set, then add 1 tablespoon butter until its incorporated into the eggs and the eggs are fully set.  Remove eggs from heat.

To assemble the tacos, add 1 tablespoon of mashed avocado to each tortilla.  Top with the eggs, tomato slices, a few green onions, cilantro, salsa and cheese.