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Breakfast Taco with Avocado Salsa and Steamed Egg

Breakfast Taco with Avocado Salsa and Steamed Egg

If you read my blog you know that I love Mexican food and eggs (runny yolks are my favorite). I gathered a few ingredients that I had leftover from taco night recently and made myself a breakfast taco. Guess what? I LOVED IT! Seriously, I loved it so much I made one for lunch the following day too. It’s amazing how just a few ingredients make such a flavorful and delicious dish.

Breakfast Taco with Avocado Salsa and Steamed Egg

How to Make a Breakfast Taco with Avocado Salsa and Steamed Egg

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!

Breakfast Taco with Avocado Salsa and Steamed Egg

 

Breakfast Taco with Avocado Salsa and Steamed Egg

Breakfast Taco with Avocado Salsa and Steamed Egg

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 1

Equipment

Ingredients

  • ½ avocado diced
  • 3 cherry tomatoes diced
  • 2 tsp jalapeno finely diced
  • 1 tbsp fresh cilantro chopped, divided (save half for the garnish)
  • Sea salt and freshly cracked pepper to taste
  • 1 egg
  • 1 tbsp water
  • 1 corn tortilla
  • 1 tbsp cotija cheese crumbled

Instructions

  • Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.
  • Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.
  • While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!
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31 Comments

  1. Who doesn’t love mexican food?!? Only crazy people. I especially love your mexican breakfast ideas and this is no exception!!

  2. My husband makes those for me on the weekend – luckily we sleep late enough so its my breakfast and lunch because he isn’t shy with the cheese, and he pan fries the corn tortilla! Swoon, I love that man!

    Happy Friday!

  3. I’m thinking…..if I made these I might be able to coax my sleep-loving husband out of bed at least and hour earlier on a Saturday morning- they look FABULOUS. And I love that you made it again for lunch the next day- I’m totally the same, once I get on a kick it’s hard to want anything else! thanks for sharing.

  4. I think you’re channeling Big Dude AKA Larry – take great food, put an egg atop it, and call it breakfast. It’s a wonderful plan.

  5. Your Mexican egg/taco breakfasts always look amazing! I’ve made similar types for myself, it’s one of my favorite quick weekend breakfasts.

  6. Definitely this would have a lot of flavor. I am going to have to make this, now that I learned making a perfect egg from you!