Breakfast Tacos
User Reviews
5
Breakfast Tacos
Description
Breakfast Tacos combine classic scrambled eggs with pico de gallo and cheese folded in during cooking. The eggs are beaten with just a pinch of salt, then cooked with half the pico de gallo in avocado oil to soften the vegetables before adding to the eggs. Cheese mixed in at the end melts into the eggs, creating a creamy, flavorful filling. The remaining fresh pico de gallo is used as a topping for brightness and texture.
The tacos are assembled by distributing the egg mixture and avocado slices over warmed corn or flour tortillas. Garnishing with fresh cilantro adds an herbaceous note, while a choice of hot sauce on the side provides optional heat to personalize the flavor. The interplay of warm eggs, fresh toppings, and tortillas makes for a balanced and enjoyable breakfast.
This recipe suits a weekend brunch or a nourishing start to the day. The components are simple yet each adds distinctive taste and mouthfeel — gentle eggs, sharp pico de gallo, creamy avocado, melted cheese, and fresh herbs. Serving immediately ensures the eggs remain tender and the tortillas warm.
Ingredients
- 4 egg large
- salt sea salt
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- ¼ cup cheddar cheese grated, or Mexican cheese blend
- ½ avocado sliced
- 4 corn tortilla warmed or charred over a gas flame, or flour tortillas
- cilantro for garnish, fresh leaves
- hot sauce for serving
Instructions
- In a medium bowl, beat the eggs with a pinch of salt.
- In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
- To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.
User Reviews
Overall Rating
5
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