If you are a fan of over-easy eggs, just wait until you turn one into a breakfast taco! This is an all-in-one Tex-Mex-style meal for a weekend morning or a special occasion.
Over-Easy Breakfast Taco Ingredients
Here is your grocery list for our favorite new breakfast entrée. This recipe is written for a serving of one, so just multiply according to your headcount! You will need corn tortillas, cooking spray (like canola or avocado oil), 1 egg, 3 T shredded Mexican or cheddar cheese, 1 1/2 T favorite smooth style of salsa (not too chunky), 1/4 thinly sliced avocado (or guacamole), and salt to taste.
Making These Over-Easy Tacos
First, spray the bottom of a small frying pan with cooking spray. Turn the stove burner to medium-low. Start by lightly toasting/browning both sides of the tortilla, then remove from the pan and set it aside on your serving plate. If making multiple tacos, brown all tortillas at this stage and lay them out on the individual plates. Pull the pan off of the heat or burner.
Spray the bottom of the pan again with cooking spray. Place back on the stove at medium heat. Add 1 1/2 T of the salsa to the bottom of the pan and just spread in a small circle in the middle of the pan. The salsa may sizzle a bit, which is good. If the pan is too hot, it may pop or even start to burn. Turn the stove down if this is the case, as the pan should be hot enough to cook an over-easy egg but not so hot that the salsa is burning.
Cooking the Egg
Next, using the back of a spoon, make a small hole in the middle of the salsa and crack the egg in the middle. Lightly salt the egg while cooking, if the salsa you are using is not already very salty. (Sometimes the salsa will have enough flavor by itself.) While the egg is cooking, add 2 T shredded cheese to the outer edge of the salsa, and put the other 1 T in the middle of the lightly toasted tortilla on the plate. This cheese will melt after you put the cooked egg on top.
Allow the egg to cook until most of the white is cooked on the bottom but the yolk is still intact and raw, about 2 minutes. Now slowly roll the egg over so that it cooks the top but does not cook the yolk all the way through. Use a spatula to scoop up the cheese and salsa with the egg and slowly roll it over to the other side, being careful not to pop the egg yolk. It will almost look omelet-like in the pan after you have rolled it over, but the yolk is still intact if we are successful with the roll. If it pops, it will still taste delicious in the taco!
Turn the burner off and let it sit for 1 minute; this gently cooks the other side without overcooking it. Scoop the egg with all of the goodies up and lay over the top of the cheese on the tortilla. Then add thinly sliced avocado on the top and serve! It is a little messy but totally worth it!
Over-Easy Breakfast Taco Tips and Serving Suggestions
- Use a larger pan and prepare enough tortillas in advance, if you want to make more than one serving at a time.
- Some salsas are already salty enough, and you may not need to add extra to this breakfast taco.
- If you like this over-easy breakfast taco, definitely try these more traditional Breakfast Tacos and this Breakfast Quesadilla.
- As mentioned, and pictured below, you can substitute guacamole for the sliced avocado. Try this Fresh and Easy Guacamole.
- We love these Made-In Skillets for cooking eggs, and almost anything stove-top.
Over-Easy Breakfast Taco
- Total Time: 7
- Yield: 1 1x
Description
If you are a fan of over-easy eggs, just wait until you turn one into a breakfast taco! This is an all-in-one Tex-Mex-style meal for a weekend morning or a special occasion.
Ingredients
- 1 corn tortilla
- cooking spray or oil (I use a Canola or Avocado Cooking Spray)
- 1 egg
- 3 T shredded Mexican cheese or cheddar cheese
- 1 1/2 T favorite salsa – (nothing too chunky)
- 1/4 thinly sliced avocado
- Salt to taste
Instructions
- First, spray the bottom of a small frying pan with cooking spray. Turn the stove burner to medium-low.
- Start by lightly toasting/browning both sides of the tortilla, then remove the tortilla and set it aside on your serving plate. If making multiple tacos, brown all tortillas at this stage and lay them out on the individual plates. Pull the pan off of the heat or burner.
- Then, spray the bottom of the pan again with cooking spray. Place it back on the stove at medium heat.
- Add 1 1/2 T of the salsa to the bottom of the pan and just spread in a small circle in the middle of the pan. The salsa may sizzle a bit, which is good. If the pan is too hot, it may be popping or even start to burn. Turn the stove down if this is the case, as the pan should be hot enough to cook an over-easy egg but not so hot that the salsa is burning.
- Next, using the back of a spoon, make a small hole in the middle of the salsa and crack the egg in the middle. Lightly salt the egg while cooking, if the salsa you are using is not already very salty. (Sometimes the salsa will have enough flavor by itself.)
- While the egg is cooking, add 2 T shredded cheese to the outer edge of the salsa, and put the other 1 T in the middle of the lightly toasted tortilla on the plate. This cheese will melt after you put the cooked egg on top.
- Allow the egg to cook until most of the white is cooked on the bottom but the yolk is still intact and raw, about 2 minutes. Now slowly roll the egg over so that it cooks the top but does not cook the yolk all the way through. Use a spatula to slowly roll it over to the other side, being careful not to pop the egg yolk.
- Turn the burner off and let it sit for 1 minute; this gently cooks the other side without overcooking it. Scoop the egg with all of the goodies up and lay over the top of the cheese on the tortilla.
- Then add thinly sliced avocado on the top and serve! It is a little messy but totally worth it!
Notes
- If you want to make 2 or more at a time, simply use a larger pan and prepare enough tortillas in advance.
- Some salsas are already salty enough, and you may not need to add extra to this breakfast taco.
- If you like this over-easy breakfast taco, definitely try this Breakfast Quesadilla.
- As mentioned, you can substitute guacamole for the sliced avocado. Try this Fresh and Easy Guacamole.
- We love these Made-In Skillets for cooking eggs, and almost anything stove-top.
- Prep Time: 2
- Cook Time: 5
- Category: Breakfast
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 312
- Sugar: 1.9 g
- Sodium: 351.1 mg
- Fat: 20.4 g
- Carbohydrates: 20.2 g
- Protein: 14.4 g
