Name: Breakfast Tacos With Savoury Avocado & Mustard Seed Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 large ripe avocado, diced; ¼ cup red onion, diced; ¼ chopped cilantro, plus more for serving; ½ jalapeno pepper, diced; 1 radish, diced; 1 juice of 1 lime; 1 clove garlic, minced; 1 tsp mustard seed; ½ tsp granulated sugar; salt and black pepper, to taste; 8 corn tortillas; 2 Tbsp unsalted butter; 8 large eggs; 1 cup crumbled feta cheese; ¼ cup mustard sprouts, for serving; favourite hot sauce, for serving

Start the morning off on the right foot with bright and cheery breakfast tacos. A light and lively salsa is made with creamy avocado, mustard seeds, radish, cilantro, jalapeno pepper, garlic and lime. Simply top warm corn tortillas with fried eggs, some of the salsa, crumbled feta cheese and peppery mustard sprouts. Don’t forget that drizzle of hot sauce!

Salsa

1 large ripe avocado, diced

¼ cup red onion, diced

¼ chopped cilantro, plus more for serving

½ jalapeno pepper, diced

1 radish, diced

1 juice of 1 lime

1 clove garlic, minced

1 tsp mustard seed

½ tsp granulated sugar

salt and black pepper, to taste

Tacos

8 corn tortillas

2 Tbsp unsalted butter

8 large eggs

1 cup crumbled feta cheese

¼ cup mustard sprouts, for serving

favourite hot sauce, for serving

To make the salsa:

Chop and combine all of the ingredients in a medium bowl.

Season to taste with salt and pepper.

To make the tacos:

Preheat the oven to 200°F.

Wrap the tortillas in aluminum foil and place in the oven for about 10 minutes to warm.

Heat 1 Tbsp of butter in a large skillet over medium heat.

Fry the eggs 4 at a time to your preferred doneness.

Place one egg on top of one warm tortilla.

Top with a bit of the avocado salsa, crumbled feta, a few mustard sprouts, cilantro and a drizzle of your favourite hot sauce.

Substitution

Can substitute small flour tortillas for the corn tortillas. Substitute any micro green for the mustard sprouts.