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My Favorite Breakfast Tacos (Vegetarian Edition!)

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2 taco-sized flour tortillas
2 tablespoons unsalted butter
1/4 cup or so finely diced white onion
2 eggs, well-beaten
a scant splash of cream or half and half
1/4 cup or so of freshly grated sharp white cheddar
half a ripe avocado
hot sauce
Place another skillet (ideally nonstick) over high heat and let it get quite hot. Heat your tortillas over high heat. If they are super fresh and great, that is all you need. If they are so-so grocery store tortillas, rinse them in water first and then blast them in the pan.
Once they get some color on both sides, wrap them in a kitchen towel to steam. Turn off the high heat pan.
Place a small egg pan over medium heat.
Melt the butter in the egg pan and then add the onions and a pinch of salt. Sauté them until they are softened but not browned, with just a tiny bit of bite left.
Whisk the cream or half and half into the eggs. Reduce the heat to low and add them to the pan, stirring frequently and making long swipes with a rubber spatula to make long curds in the egg.
Right when the eggs are just about cooked to your liking, stir in half of the cheddar cheese and turn off the heat, stirring it in to wilt the cheese. Season to taste with salt.
Lay the eggs onto the tortillas. Top with more cheese, and sliced avocado. Season the avocados with more salt, dash with hot sauce and eat immediately.
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