Page 13 - #MyMustard Recipe Book

INGREDIENTS
SALSA:
1 large ripe avocado, diced
4 cup (60 mL) diced red onion
4 cup (60 mL) chopped cilantro, plus more
for serving
2 jalapeño pepper, diced
1 radish, diced
juice of 1 lime
1 garlic clove, minced
1 tsp (5 mL) mustard seed
2 tsp (2 mL) granulated sugar salt and black pepper, to taste
TACOS:
8 corn tortillas
2 Tbsp (30 mL) unsalted butter
8 large eggs
1 cup (250mL) crumbled feta cheese
4 cup (60 mL) mustard sprouts, for serving favourite hot sauce, for serving
SuBStitutionS:
Can substitute small flour tortillas for the corn tortillas. Substitute any micro green for the mustard sprouts.
INSTRUCTIONS
To make the salsa:
1. Chop and combine all of the ingredients in a medium bowl.
2. Season to taste with salt and pepper.
To make the tacos:
1. Preheat the oven to 400°F (200°C).
2. Wrap the tortillas in aluminum foil and place in the
oven for about 10 minutes to warm.
3. Heat 1 Tbsp (15 mL) of butter in a large skillet over
medium heat.
4. Fry the eggs 4 at a time to your preferred doneness. 5. Place one egg on top of one warm tortilla.
6. Top with a bit of the avocado salsa, crumbled feta,
a few mustard sprouts, cilantro and a drizzle of your favourite hot sauce.
Serves 4 (2 tacos/person)
figsandpigscatering I love cooking breakfast/brunch foods. Cleaned out the fridge with a solid mixed vegetable hash, poached eggs, arugula and
a nice mustard dill sauce. #yxe #saskatoon #breakfast #brunch #eggs #mymustard
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