Author Notes: I make these late and often — this is my back-pocket 10-minute meal after a very long day or a longer party. They’re fast, good food you can eat with your hands. And because tacos often spill at random, you’re allowed to be slightly animalistic about the whole affair — a very good perk, because no one has the energy for manners in the middle of the night. I felt odd making these in a well-lit kitchen and styling them for a camera — they are at their best when cooked by dim, early morning kitchen light, and hastily — but you’ll rectify that for me tonight, won’t you? —Kenzi Wilbur
Serves: 1
Ingredients
-
2 to 4
small corn tortillas (you may double them up if you wish)
-
2
eggs
-
1
ripe avocado
-
Salt
-
Yogurt or sour cream
-
Your favorite hot sauce
Directions
- Blister the tortillas over an open flame until slightly charred in places. (Or, if you don’t have a gas stove, in a very hot cast iron skillet.)
- While they blister, start scrambling your eggs. (I like them scrambled pretty soft, in a small non-stick pan, but they’re eggs — they’re personal. Cook them how you like them.)
- While your eggs are finishing, divide about half of the avocado onto the blistered tortillas — you can either mash it right on, or cut in slices and lay them down. Salt it lightly.
- Pile on the finished eggs, a dollop or two of yogurt or sour cream, and a drizzle of your favorite hot sauce. Eat standing up.
/a25ce3d4-877e-4d15-8456-b01da80a8b4f--2015-0310_scrambled-egg-breakfast-tacos-019.jpg "Scrambled Egg Tacos with Avocado 2")
Photo by James Ransom
