Breakfast Egg Tacos
David and I eat eggs every Sunday. We have been through many phases – the poached years – the omelets decade and the COVID-19 Flour Tortilla Wrap period. We are currently enjoying the Egg Taco years. We have been lucky enough to be getting eggs from the McCarthy-Vahey Hen House Farm – lucky us!
Ingredients
- 4 6 inch corn tortillas
- 6 eggs
- 1 tbs butter
- Pinch of salt
- Freshly ground black pepper to taste
- Diced fresh cherry tomatoes
- Chopped scallions (or purple onion)
- Salsa Verde (or red salsa)
- Grated cheddar cheese
Instructions
Prepare your ingredients
- Moisten some paper towel, and then wrap the tortillas each in the moist towel.
- Place the wrapped tortillas in microwavable bag or on a plate covered with plastic wrap and set aside until you are ready to assemble the tacos.
- On a cutting board, dice the tomatoes, chop the scallion, (or purple onion) and grate the cheese. Get your salsa Verde out of the refrigerator and warm it for 30 seconds in the microwave to warm it.
Scramble the eggs
- In a medium mixing bowl, crack six eggs and whisk to blend completely. Don’t undermix. Scrambled eggs should have an even texture.
- Melt 1 tablespoon in a large non-stick skillet over medium heat – being careful not to brown the butter.
- Pour the beaten eggs over the melted butter and use a rubber spatula to stir the eggs as they cook. Scrambled eggs are YELLOW – no brown at all. You must adjust the heat lower if they are cooking too fast. You want a very gentle, slow cooking process for lovely tender eggs.
- As the eggs near being fully cooked – place the tortillas in the microwave for 1 minute.
Assemble the Tacos
- Remove the eggs from the heat.
- Remove the tortillas from their wrap – carefully so you don’t get burned by steam – and place them gently into a metal tortilla holder – or flat on two warmed plates.
- Portion the scrambled eggs across the four tortillas making two equal portions.
- Top with cheese, onion, tomatoes, and salsa.
- Serve immediately while hot.
Notes
You can add parsley, cilantro and use casa fresca as an alternative cheese to cheddar. This is more art than science. Adjust the recipe to your tastes. The salsa and cheese have a lot of salt – so be careful how much extra salt you add before tasting.
