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Recipe Detail Page
Breakfast Taco for One
Spring 2024
Food writer Grace Elkus’s viral technique of frying an egg in feta was more than a passing fad—it’s now a standard way to cook eggs. Our version doesn’t fry it as hard, so the bottom is crisp and the top is creamy. It’s slid onto a flour tortilla slathered with mashed avocado and topped with a piquant salsa verde and smoky chipotle powder. It’s a delicious way to whip up breakfast (or lunch) in minutes.
Serves 1
1 medium (6 1/2-inch/16-cm) flour tortilla
1 tsp (5 mL) canola oil
1/3 cup (80 mL) crumbled good-quality feta
1 egg
1/2 ripe avocado
Salt to taste
1 lime wedge
1 tbsp (15 mL) jarred Mexican salsa verde
Pinch of chipotle pepper powder
Cilantro leaves to garnish
1. Heat a small, nonstick frying pan over medium-high heat. Cook tortilla until browned in spots, about 20 seconds per side. Transfer to a plate.
2. Add oil to pan then carefully sprinkle feta around the outer edge of pan. Crack egg into middle. Cover and reduce heat to medium-low. Cook until white is set and yolk is still runny, about 2 minutes.
3. While egg is cooking, mash avocado flesh onto tortilla with a fork. Season with salt. Squeeze lime over avocado.
4. When egg is ready, carefully transfer to tortilla. Drizzle with salsa verde. Sprinkle with chipotle powder and cilantro leaves. Serve immediately.
Serves 1
