Scrambled Egg Tacos with Avocado

By Kenzi Wilbur
March 18, 2015
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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

  • 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
  1. 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.)
  2. 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.)
  3. 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.
  4. 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.

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