Page 13 - #MyMustard Recipe Book
P. 13

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
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
Can substitute small flour tortillas for the corn tortillas. Substitute any micro green for the mustard sprouts.
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
#MyMustard | 3

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