This breakfast is completely delicious, completely satisfying, and comes with a little New Mexican kick by way of Hatch green chile to get your morning going!
Ingredients
Tacos:
8 Small Flour or White Corn Tortillas
10 Eggs
2 Tbsp. milk or milk alternative
½ pound of sausage, like chorizo, or 4 strips of bacon
½ C. of grated cheddar cheese
3 Tbsp. olive oil or other cooking oil
Salt
Pepper
Salsa of your choice
1 recipe of hotel brunch potatoes
Avocado Cream Sauce:
2 ripe avocados
1 C. coconut milk or Greek yogurt
Juice of ½ a lime
½ tsp. salt
Instructions
Heat a pan over medium heat with 1 tablespoons of olive oil.
Sautee the chorizo in the pan until cooked through. Take the chorizo out of the pan and place onto a plate lined with a paper towel and set aside. Alternately, you can cook the bacon any way you choose.
While the chorizo is cooking, make the avocado cream sauce. Combine the avocados, coconut milk or Geek yogurt, and salt in the blender and blend until a smooth cream forms. You can add more coconut milk or yogurt if you want a more creamy consistency. Set aside.
Crack the eggs into a bowl with the milk, salt, and pepper and whisk until a froth forms.
Heat an oiled non-stick pan over medium heat and pour the eggs in. Keep stirring gently until the eggs are soft, fluffy, and curds are sticking together.
Heat a pan over medium heat. Heat the tortillas until warmed through and slightly colored.
It’s assembly time! Place the tacos onto a serving plate or platter. Spoon over the eggs, bacon, potatoes, then sprinkle the cheese and green chile on top, then drizzle over the avocado cream and salsa on top.
Recipe by Flurries of Flour at https://flurriesofflour.com/2016/06/green-chile-breakfast-tacos/