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
2 to 4
small corn tortillas (you may double them up if you wish)
Yogurt or sour cream
Your favorite hot sauce
In This Recipe
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.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.