Smash Egg Tacos

FOOD

Aug 19

**These are SO good**

I’ve been making the “smash burger taco” trend lately and decided to apply it to breakfast tacos. It’s an easy way to keep it low mess, super fast, and so delicious. They are melty, gooey, and flexible with what you have in the kitchen. Keep reading for the how to.

The below serves one but obviously double, triple, etc as needed for as many people as you’re feeding! Making 2 eggs at a time will help keep everything cook evenly but do what works best for you.

Ingredients:

2 eggs
2 4” corn tortillas
1 oz shredded cheddar (I love raw cheddar)
avocado oil spray
salt and pepper to taste
toppings of choice: sliced tomatoes, avocado, slivered red onion, hot sauce, cilantro leaves, etc.

Method:

heat a pan (I love cast iron as they’re the easiest to cook with in my opinion!) and when warm spray with avocado oil
once the oil is shimmering crack the eggs and season with salt and pepper
let them cook about half way, then layer on the shredded cheese and let it get a little bit melty
carefully place a taco shell on each egg being careful not to break the yellow yolk
cover the pan with the lid and let the eggs cook a bit more until the yolk is almost fully cooked - about 2 minutes
remove the lid and carefully flip each egg taco over so the bottom can warm slightly - about 1 minute
transfer each taco to a plate and top them as you’d like! I keep things interesting based on what I have in the fridge! Tacos are a great way to use up what you have
last step is fold them up like a taco and enjoy!