This Recipe is HIGHLY (basically completely) inspired by Quinciple’s version that is linked above. I just added a few ingredients, and will take you through the steps in detail. This is a really quick and flavorful weeknight meal that is a nice change from norm! I really hope you enjoy as much as A and I did! I also served potatoes as a side. In my case, I diced up 2 large organic red potatoes from Lancaster Farm Fresh Coop into 1/2 inch cubes, tossed them in EVOO, salt and peppa, and cooked them in the oven at 400 degrees until browned (about 30 minutes). Make sure to toss around the potatoes every 10 minutes or so to make sure they are evenly cooked. You can also toss some chopped onions that were lightly mixed with some EVOO in with the potatoes halfway into cooking time. Are you hungry yet?
Side note: As I write this, I’m munching on the most amazing, natural tasting dried Bing cherries from Bella Viva Orchards. They are so pillowy and soft! And they taste how dried cherries should taste- a tiny bit sour and sweet- unlike most dried fruit which it tough to chew and mostly tasteless. These little gems came in our Quinciple box on Monday March, 31st.
OK enough babble. Here we go!
- 4 Eggs
- 2 Spring Onions; white bottom bulbs chopped
- Chandoka Cheese (or cheddar if you prefer)
- 2 Tbsp. Butter (salted or unsalted is your preference here)
- 2 Tbsp. Olive Oil
- Hot Sauce
- Salt & Pepper
- Corn Tortillas
Avocado Corn Salsa:
As always, first prep your ingredients. If you are going to make the potatoes as mentioned early, preheat oven to 400 F. Wash, trim and dice the potatoes. EVOO salt and peppa the potatoes. Place on making sheet and place in oven. Timing is everything!
In a medium size bowl, gently combine avocado, tomatoes, cilantro. Pour lime juice over mixture. Set aside.
Heat up a non stick pan with a tbsp of EVOO. Once EVOO is shimmering, add spring onions and brown on once side (3-5 minutes). Once browned remove from pan and set aside in a bowl.
Side note: If using fresh corn, cook as preferred, then remove corn from the cob and add warm to the avocado mixture.
If using frozen corn, pour corn onto already heated pan (add another drop of EVOO if needed). I like to char the corn a bit, but as long as it is warmed though, it will be delicious. Add corn to avocado mixture.
Next, warm corn tortillas one at a time in the pan (30 seconds on each side). To keep warm, wrap each tortilla in tinfoil and pop in oven. At this point, the potatoes will be finished or close to finished. Keep potatoes in the over with the tortillas, but turn the oven off. This will keep everything warm without overcooking.
Add butter to the pan. The pan will be hot, so the butter will melt quickly. It’s OK if the butter browns a little. Rapidly whisk the eggs and pour into pan. Quickly grate Chandoka cheese (as much as desired) into the cooking eggs, then scramble with a rubber spatula. Once cooked, immediately remove from pan to plate as to not overcook the eggs.
Create your taco: Place tortilla on plate, top with eggs, avocado corn salsa, sprinkle spring onions on top, then drizzle hot sauce to your hearts desire! Add side of potatoes, or if you feel a little crazy, add the potatoes to your taco! You can also add things like jalapenos or olives! Get creative! This meal paired really well with Brooklyn Lager. I’m sure in the summer a Corona with lime would really hit the spot as well!
Disclaimer: I have not included the URL links as usual to the ingredients because I left the info at work (doh!!). I will update the blog on Monday. Promise!