Avocado and Leeks Breakfast Taco.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

Austin, Texas has come up in conversation a lot lately — particularly around its abundance of breakfast tacos — and thus I was motivated to create my own version of the breakfast taco on this lazy Sunday morning.

Although it’s been several years since I’ve visited Austin, my recollection of these tacos involved a lot of cheese, bacon, chorizo, or potatoes. I had none of these on hand today, so I created a lighter version that turned out to be super tasty and might just become a regular breakfast standard at my house. I decided to use avocado and leeks to supplement the eggs in my taco.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

Per person, I recommend 1/2 a small avocado. Using a knife, score the avocado to make small squares that can easily be scooped out.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

I quartered and chopped my leeks to keep them small in size as well.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

A taco is not meant for breakfast if it doesn’t include eggs. I don’t eat eggs too often due to an allergy, but when I do – I need them well cooked. Scrambled is a great way to thoroughly cook eggs – exactly what a breakfast taco calls for. Per person, 2 eggs is plenty. In fact, if you’re cooking for multiple people, I’d suggest calculating 1.5 eggs per person.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

I beat the eggs with a few drops of water as well as some spices — salt, pepper, cumin, and garlic.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

Once the eggs are well mixed, I tossed in the avocados and leeks and set it aside. Here is where you can depart from this recipe to add in different fillings to your liking – asparagus, onions, kale, spinach, tomatoes, mushrooms. Do as you like!

Avocado and Leeks Breakfast Taco. | Improvised Cooking

Next step was to quickly heat up my artisanal tortilla on both sides in a heated skillet for about 45 seconds.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

If you plan to use cheese, this is the step where you’ll want to spread it on the still-hot tortilla. For mine, I added just a dollop of plain fat free greek yogurt in lieu of cheese.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

In that same skillet, lower the heat to medium to cook your egg mixture. If you are using a non-stick skillet, you can pour your egg mixture right in and start stirring as it will be cooked in about two minutes. The constant stirring keeps it from sticking and allows you to evenly distribute how well cooked it is. Otherwise, add some oil or butter to keep your eggs from sticking.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

Be sure to take the eggs off the heat while they still seem slightly wet. In the time it takes to complete the preparations, they’ll finish cooking from the retained residual heat without overcooking.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

Place the eggs on top of the yogurt (or cheese) and top with hot sauce to your liking and any fresh herbs you might want to use. I love cilantro with my breakfast tacos.

Avocado and Leeks Breakfast Taco. | Improvised Cooking

Roll it up and enjoy!

Total cook time, 5 minutes plus 10 minutes prep.

2 eggs

1/2 avocado

1/4 cup chopped leeks

1/4 teaspoon garlic

1/4 teaspoon salt

1/4 teaspoon cavender’s greek seasoning

1 tablespoon water

1 tablespoon plain fat free greek yogurt

2 tablespoons hot sauce

1/4 cup cilantro

1 artisanal tortilla

Makes 1 serving.

Calories: approx 450 per serving.

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