Golden Crispy Egg Breakfast Tacos
Frying eggs is so underrated. Honestly a crispy egg and a gooey yolk is just so good. Put it on a taco with creamy cashew cream and some veggies and a squeeze of zesty lime and you are in for a real breakfast treat, or dinner treat, this recipe can be eaten any time of day.
Although most of the time I eat low carb, I have nothing against incorporating some good quality (preferable vegetable based) carbohydrates into my diet every few weeks. Enter these amazing corn tortillas.
Mexican style food often gets a bad wrap, but the truth is authentic Mexican food is fresh and healthy!
And while this recipe is certainly not authentic Mexican, the tacos are. They are 100% corn tortillas from La Tortilleria made from just corn and salt.
I’ve also added sprouts to this recipe for an interesting dose of breakfast greens. Did you know that the sprouting process increases the nutritional content! Best eaten raw, I love including various types of sprouts in to my meals, and this twist on breakfast is a great way to try them.
Golden Crispy Egg Breakfast Tacos
Although most of the time I eat low carb, I have nothing against incorporating some good quality (preferable vegetable based) carbohydrates into my diet every few weeks. Enter these amazing corn tortillas...
Serves:
1
Prep time:
15 minutes
Cook time:
10 minutes
INGREDIENTS
- 2 100% corn tortillas
- 2 tbsp coconut oil, for frying
- ½ tsp turmeric
- 2 eggs
- 3 tbsp turmeric cashew cream OR spread of choice
- 1 cup shredded red cabbage
- Handful of Aussie Sprouts pea shoots
- ½ lime, juiced
- Salt and pepper, to taste
METHOD
- Heat the pan over a medium to high heat. Add the corn tortillas and heat up for a couple of minutes each side. Set aside.
- Add coconut oil to the pan and allow it to heat up. Add in the turmeric and allow the oil to become coloured. Crack the eggs in the pan and fry until desired consistency and crispy around the edges.
- To assemble the tacos, spread the cashew cheese on the tortilla, top with the fried egg, shredded cabbage and pea shoots. Sprinkle over salt and pepper and a squeeze of lime. Enjoy.
Notes
- Vegan option: Omit the eggs and add your favourite vegan protein.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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Is there an alternative for the coconut oil? I’m allergic to coconut.
Yes! You can use olive oil, avocado oil, ghee or butter.