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Breakfast Taco with Avocado Salsa and Steamed Egg
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Breakfast Taco with Avocado Salsa and Steamed Egg

Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Pam - For the Love of Cooking

Equipment

  • Small skillet

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
  • Fresh cilantro chopped

Serving:

  • Hot Sauce
  • Salsa

Instructions

  • Combine the diced avocado, tomatoes, jalapeno, and cilantro 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 lightly 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 with hot sauce and salsa. Enjoy!