Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
Serves 4
Active time:
20 minutes
Total time:
20 minutes
Special equipment:
large skillet
Ingredients
1 teaspoon vegetable oil
12 ounces bulk breakfast sausage
1/2 red onion, finely diced (about 1/2 cup)
2 avocados, cubed
4 scallions sliced
1 tabespoon juice from 1 lime
Kosher salt and freshly ground black pepper
1 tablespoon butter
12 eggs, beaten
12 corn tortillas, warmed.
Lime wedges, cilantro, and hot sauce to serve
Procedures
Heat vegetable oil in a large nonstick skillet over medium high heat. When shimmering, add sausage and red onion and cook, breaking up with a wooden spoon, until sausage is cooked through and onions are soft, about 5 minutes. Remove from pan with a slotted spoon and reserve. Wipe out skillet with a paper towel.
In a bowl combine avocado and lime juice. Season to taste with salt and pepper.
In cleaned skillet heat butter over medium low heat until butter has melted, then add beaten eggs and cook, stirring frequently, until just beginning to hold together and custard like. Fold in reserved sausage and onions and remove from heat. Season to taste with salt and pepper and immediately transfer to a bowl.
Divide scrambled eggs evenly between tortillas, top with avocado and scallions and serve immediately passing chopped cilantro, sliced lime and hot sauce if desired.
0 comments:
Post a Comment