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Scrambled Egg Tacos
Scrambled Egg Tacos
- Serves 4 people
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Ingredients
8 eggs
1 tbsp butter (or ghee, if available)
1 packet of soft tortilla tacos
Guacamole
2 avocados
1 tomato, diced
1/4 red onion, finely diced
Handful coriander leaves, finely chopped
1 tbsp olive oil
1 lime
Salt and pepper
To Serve
Grated cheese
Crème fraîche
Hot sauce or fresh chilli sliced, optional
Lime wedges
Method
- Prepare the guacamole by scooping the avocado out into a bowl and mashing with a fork. Add the tomato, red onion, coriander, olive oil, and lime juice, and mix, then mash with a fork again, until well combined. Season with salt and pepper. Set aside.
- For the tortillas, place a large skillet pan on high heat. When it’s steaming, place the tacos onto the pan and heat on each side for 10 seconds. Place on a plate and cover with a tea towel to keep warm. Continue until all tacos are warm.
- For perfect scrambled eggs, whisk eggs in a bowl and heat butter (or ghee) in a pan. When it’s melted, pour the eggs into the pan. When you can see them starting to cook at the bottom, use a spatula to gently move the eggs into the middle of the pan, allowing the uncooked eggs to run onto the pan. Do this a couple of times for beautiful ribbons until the eggs are just-cooked. Transfer to a bowl. Season with salt and pepper.
- To serve, grab a warm taco and fill it with the delicious scrambled eggs, top with guacamole, crème fraîche, cheese and a squeeze of lime. Adding a little hot sauce will give it a great kick too!
