Blue Corn Breakfast Tacos with Scrambled Eggs, Smoked Salmon, Avocado + Dill
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 teaspoon butter
- 3 eggs + 3 egg whites
- 1 teaspoon milk
- 1 avocado, halved, pitted, peeled, smashed
- 1 teaspoon fresh lemon juice
- 4 oz. thinly sliced smoked salmon
- 4 blue corn tortillas
- 1 teaspoon fresh dill, chopped
- sea salt and fresh ground black pepper
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Preparation
Step 1
Place avocado in a medium bowl and mash with a fork, add lemon juice and stir. Season to taste with salt and pepper and set aside.
Step 2
In a large bowl, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat.
Step 3
Add egg mixture and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat immediately. Season with salt and pepper.
Step 4
Warm your tortillas in the microwave or over a gas stove on low heat so the edges become slightly golden brown and crispy.
Step 5
Spread mashed avocado over each blue corn tortilla. Spoon eggs over avocado and add salmon over the eggs, top each with a bit of dill and add salt and pepper to taste. Serves 1-2.
Step 6
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