Another simple breakfast taco recipe using soft boiled eggs made in my egg cooker! With guac as a primary ingredient. I’ll let you get right to the recipe!
If you try making these, I’d love to see. Show me, and you might end up featured in the Yolk Lover’s Guide!
- 4 eggs
- 4 medium sized tortillas (I used flour tortillas – use corn tortillas if you prefer)
- 1 cup guacamole (I opted to buy it fresh from my grocery store instead of making it)
- About 1/4 of a bell pepper or 2 mini bell peppers (I used one mini red pepper and one mini yellow paper)
- A handful of fresh cilantro
- Hot sauce (I used a specialty sauce available in Virginia, made by some friends. Use your favorite)
Serves: 2 people
Estim. Prep & Cooking Time: 25 mins.
- Start by browning the tortillas: I sprayed a frying pan with olive oil, put a tortilla in the pan on medium heat for about 30 seconds, then flip, and let sit for 20-30 more seconds (or until browned to your preference). Repeat with the other tortillas. This step isn’t required but hardens the tortillas a little, making them better at containing everything when you go to eat.
- Spread a layer of guac on each tortilla.
- Chop the bell pepper, then put a little more olive oil in the pan you used for the tortillas and sauté for a few minutes on medium heat.
- While the peppers cook, soft boil the eggs to your desired hardness. Note that my preferred method is to use this egg cooker to soft boil. In the meantime, here’s a soft boiled egg recipe.
- While the eggs are boiling, distribute the sautéed peppers evenly on top of the guac on each tortilla.
- When the eggs are finished boiling, place them in a bowl of cool water for a minute, then peel. Slice each egg in half, and place them on the tacos.
- Season the eggs however you’d like! I used an onion and herb spice mixture, and sea salt. Sprinkle cilantro on each taco, then drizzle your preferred hot sauce on top.
- Take pictures of your work, tag me, and nom on those tacos!