Spring Breakfast Tacos

A good breakfast taco is a thing of beauty. They will keep you full and satisfied. Fresh asparagus, avocado and fried egg is the perfect combo.

Ingredients

Ingredients
Servings:
Tacos
Mini Tortilla Wraps
Avocado
Eggs
g
Fresh Green Asparagus
tbsp
Olive Oil
Feta Creme
g
Feta Cheese
g
Skyr Yoghurt
tsp
Lemon Zest
tbsp
Lemon Juice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the feta cream, blend all ingredients in a food processor until creamy.
  2. Wash the asparagus, pat dry and cut off the ends. Heat a pan with olive oil over medium high heat and add the asparagus, salt and fry for about 10 minutes.
  3. In the meantime, heat up the tortillas according to package instructions.
  4. Spread each tortilla with the feta cream. Peel the avocado, remove the pit and cut into wedges.
  5. Remove the asparagus from the pan and beat in the eggs, using the same hot pan. Fry the eggs until sunny side up and the egg white is set. Season with salt and pepper.
  6. Top the tortillas with asparagus, avocado and fried eggs.

Preparing In The Kitchen
  1. For the feta cream, blend all ingredients in a food processor until creamy.
  2. Wash the asparagus, pat dry and cut off the ends. Heat a pan with olive oil over medium high heat and add the asparagus, salt and fry for about 10 minutes.
  3. In the meantime, heat up the tortillas according to package instructions.
  4. Spread each tortilla with the feta cream. Peel the avocado, remove the pit and cut into wedges.
  5. Remove the asparagus from the pan and beat in the eggs, using the same hot pan. Fry the eggs until sunny side up and the egg white is set. Season with salt and pepper.
  6. Top the tortillas with asparagus, avocado and fried eggs.

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