Have A Breakfast Taco

homemade breakfast tacos

While we find birthdays and universally recognized holidays like Thanksgiving, Chanukah and Christmas of the upmost importance, we can’t help but love days that commemorate a certain food we’re obsessed with. And just like the upcoming holiday – Columbus Day – celebrates a crucial time in U.S. history when Christopher Columbus planted his flag on American soil, National Taco Day honors an event almost as important…the sacred taco. Here’s a breakfast recipe for it to brighten your Sunday…

Breakfast Tacos with Avocado Radish Salsa

From Kimberley Hasselbrink

Serves 4

For the salsa:

1 large avocado, scooped out of skin and diced
1 small bunch radishes, thinly sliced (7-8 radishes)
1/2 small onion, minced
1/4 cup minced cilantro
1 jalapeno, minced
juice of 1 lime
1/4-1/2 teaspoon sea salt, to taste

For the tacos:

8 corn tortillas
8 pastured eggs
1 cup crumbled feta
oil for cooking
hot sauce if desired

First, prepare the salsa. Slice the radishes with a mandoline if you have one, or carefully with a very sharp knife. Combine the radishes with the avocado, minced onion, jalapeno, cilantro and lime juice. Add 1/4 teaspoon sea salt and adjust according to your taste.

Next, heat a large skillet over a medium flame. You may have to fry the eggs in batches – use two skillets if serving at the same time is important. When the skillet is hot, add enough oil to cover the bottom. Fry eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside and warm the tortillas in the skillet.

Place one egg atop each tortilla. Serve with the salsa, feta cheese and hot sauce.

*To View Kimberly Hasselbrink’s full story, Click Here

*Photo courtesy of The Year in Food