These unique breakfast tacos load you up with fresh nutritional greens and a warm, creamy mouthful of yumminess. Perfect start to your day!
Heat a small pan over medium-low heat and add the canola oil. Crack eggs in the pan and cook until eggs set. Tip pan to one side and with a spoon, spoon oil on top of eggs until the transparent part of the egg around the yolk is white. Spoon several spoonfuls of oil on top of the yolk, then turn heat off and remove pan from heat. Have a folded paper towel when you are ready to remove eggs from pan. If eggs have combined during cooking, run the tip of the spatula down the middle to separate the eggs from each other. When ready to plate: Remove one egg at a time and blot bottom of the egg on the paper towel to remove the excess oil.
Heat corn tortillas on a comal or griddle until slightly toasted but still pliable. Place in a tortilla warmer or use immediately.
Grab a small handful of kale and place on top of the tortilla then place the egg on top of the kale. Repeat for second taco. Drizzle with Sriracha and serve.
Makes: 2 tacos
Beans are an excellent addition to these tacos!
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