Egg and Avocado Tacos
4
Points®
Temps total: 18 min • Préparation: 15 min • Cuisson: 3 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
Avocado
1 small, halved, pitted, peeled, and diced
Cilantro
2 tbsp(s), chopped fresh
Radishes
1 large, finely diced
Scallions
1 medium, thinly sliced
Fresh lime juice
1 tbsp(s)
Jalapeño pepper
2 tsp(s), minced, seeded
Table salt
½ tsp(s)
Olive oil
2 tsp(s)
Egg
4 large
Black pepper
⅛ tsp(s)
Fresh watercress
1 cup(s), small sprigs, loosely packed
Corn tortilla
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
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