Breakfast Tacos
These breakfast tacos infused with South-East Asian flavours are my latest obsession. I am not gonna lie, I did not only have them for breakfast but quite often as a snack during the day. It only takes a few minutes and few ingredients to prepare. They are the perfect tasty high protein snack that will keep you full for a while.
Ingredients
per taco
(200 kcal, 10 g protein, 12 g fat)
1 soft shell taco
1 egg
1/2 spring onion
2 tbsp crunchy onion
black sesame seeds
chilli oil
small knob of butter
salt
Method
Preheat a small pan over medium heat. Toast the taco shell on both sides until lightly golden. Place on a plate.
Wash and chop 1/2 spring onion.
In the same pan, melt a small knob of butter in which you sauté half of the chopped spring onion for 2 minutes.
Crack the egg into the pan, directly over the sautéed spring onion. Season with a pinch of salt. Cook the egg until the white is set and the yolk reaches your preferred level of runniness. For a runny yolk, fry for about 2-3 minutes, or longer for a firmer yolk.
Carefully slide the fried egg on top of the taco. Sprinkle with 2 tbsp crunchy onion, the remaining spring onion, black sesame seeds, and chilli oil.
Enjoy!
Let me know if you have made this recipe and leave your comments below. You can find the reel to this and many more recipes on my Instagram page.
