February 17, 2013

Egg Tacos

Egg Tacos 
with Refried Beans & Sliced Avocado

Eggs are an almost daily feature in our lives. For me, usually eaten in a tortilla, for Andrei, usually served alongside bacon. In Tanzania, fresh eggs were delivered to our doorstep by mayai touts on bicycle, as depicted in Sarah Markes' compelling Dar sketch series. I viscerally missed tortillas the 2 years we lived in Tanzania and I now appreciate ready access them. These egg 'tacos' make for a great weekend brunch offering or even an easy week night dinner.

2 eggs
1 tsp milk
1/5 tsp whole grain mustard
1 small pat butter
1 tbsp shredded cheddar cheese
salt & pepper, to taste
cilantro to garnish
yield: 2 tacos, very easy to double or triple

1. crack 2 eggs into a small mixing bowl. 

2. beat milk & whole grain mustard into eggs until whites have combined with the yolks  

3. melt butter over low-medium heat in a nonstick pan. tilt pan to coat with butter.

4. pour eggs into the pan & let them set. add cheddar cheese & continue to cook until cheese melts.

5. meanwhile, warm tortillas on stove top.

6. place eggs in warmed corn tortillas. garnish with chopped cilantro & hot sauce of your choosing. 

7. serve with refried beans & sliced avocado & lime wedge.  

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