Crispy Breakfast Tacos

The easiest and most delicious breakfast tacos that you can make in a snap.  Perfect for breakfast or even a fast lunch.  Top to your liking!

Serves 1

Ingredients:

1 Tbsp unsalted butter

2 tortillas (gluten free, if desired; I use raw almond flour tortillas)

2 eggs

Kosher salt

Black pepper

1 Tbsp crumbled cotija cheese

Chili oil

Mexican cream or sour cream

To Serve:

Sliced avocado

Crumbled cotija cheese

Fresh herbs

Directions:

Heat a large, nonstick skillet over medium high heat.  Melt butter. Once butter is melted, place tortillas side by side in pan.  Heat for 30 seconds and flip.  When flipping, place the tortillas side but side again but this time with a slight overlap of the tortillas in the center.

Turn heat down to low.  Crack one egg in the center of each tortilla.  If the yolk moves around or off the tortilla, use a spatula to gently move back to center.  Season with kosher salt and pepper.  Sprinkle half of the cheese over top.  Cover and let cook 3-4 minutes over low heat.

Remove lid.  Drizzle chili oil on top of eggs.  Gently slide tacos out of pan and onto a plate. Garnish with remaining cheese, sliced avocado, fresh herbs and Mexican crema.

Serve immediately.