Photo of Egg and Avocado Tacos by WW

Egg and Avocado Tacos

2 - 6
PersonalPoints™ per serving
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Easy
This fancy and fast breakfast is made of warm corn tortillas topped with a radish-spiked salsa, watercress, and fried eggs. If you prefer, you can scramble the eggs and use arugula or baby spinach instead of watercress.

Ingredients

Avocado

1 small, halved, pitted, peeled, and diced

Cilantro

2 tbsp(s), chopped fresh

Fresh radish(es)

1 large, finely diced

Uncooked scallion(s)

1 medium, thinly sliced

Fresh lime juice

1 tbsp(s)

Jalapeño pepper(s)

2 tsp(s), minced, seeded

Table salt

½ tsp(s)

Olive oil

2 tsp(s)

Egg(s)

4 large egg(s)

Black pepper

tsp(s)

Fresh watercress

1 cup(s), small sprigs, loosely packed

Corn tortilla(s)

4 medium, warmed in grill pan

Instructions

  1. Toss together avocado, cilantro, radish, scallion, lime juice, jalapeño, and 1/4 teaspoon salt in medium bowl.
  2. Heat oil in large nonstick skillet over medium heat. Crack in eggs, 1 at a time; sprinkle with remaining 1/4 teaspoon salt and the pepper. Cover and cook until whites are opaque but yolks are still runny, about 3 minutes.
  3. Divide watercress evenly among tortillas. Top each tortilla with 1 egg and sprinkle evenly with avocado mixture.
  4. Serving size: 1 taco