Sunsoaked Scrambled Egg Tacos
Serves 2 | Mornings taste better with warm tortillas & avocados
Pour the mimosas because it's time for brunch. Warm tortillas, avocado salsa and soft, tasty cheesy scrambled eggs await you at this morning's breakfast table! Mix, match and dive in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded
Not included in your delivery
Add bacon to a parchment-lined baking sheet. Bake in the middle of the oven until crispy and cooked through, 10-12 min.** Peel, then mince shallot. Peel, pit, then cut avocado into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Thinly slice green onions.
Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then slice orange into 1/2-inch rounds. Add avocado, tomatoes, shallots, 1 tsp lime zest and 1 tsp juice to a small bowl. Season with salt and pepper, then toss to coat. Set aside.
Whisk together eggs, cream, cheddar cheese and half the green onions in a large bowl. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter, then egg mixture. Cook, stirring often with a spatula, until eggs are fluffy and cooked through, 2-3 min. **
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don’t want to warm the tortillas!) Divide eggs, bacon, salsa and oranges between plates. Serve tortillas on the side for building tacos. Squeeze over a lime wedge, if desired.