Egg & Avocado Tacos
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.
1 small, halved, pitted, peeled, and diced
2 Tbsp, chopped fresh
1 large, finely diced
1 medium, thinly sliced
Fresh lime juice
2 tsp, minced, seeded
4 large egg(s)
1 cup(s), small sprigs, loosely packed
4 medium, warmed in grill pan
- Toss together avocado, cilantro, radish, scallion, lime juice, jalapeño, and 1/4 teaspoon salt in medium bowl.
- 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.
- Divide watercress evenly among tortillas. Top each tortilla with 1 egg and sprinkle evenly with avocado mixture.
- Serving size: 1 taco