Easy and delicious breakfast tacos that have all the heavy hitters: smoked salmon, a hash brown, jammy eggs and avocado.
The Deets:
Breakfast tacos with smoked salmon bring a tasty twist to a morning classic. A warm, lightly charred tortilla serves as the base, filled with a crispy golden-brown hash brown that adds a satisfying crunch. Add jammy eggs, feta crumbles and fresh dill and that’s it! Top with your favorite hot sauce.
Smashed Avocado & Lox Breakfast Tacos
Ingredients
- 2 Corn tortillas
- 1 Egg
- 1 Ripe avocado
- Drizzle of olive oil
- Sea salt
- Pepper
- Red pepper flakes
- A few pieces of smoked salmon (lox)
- 1 Hash brown
- Dill for topping
- Feta crumbles for topping
- Hot sauce of choice (optional)
Instructions
- Add egg to water and bring it to a boil. Cook for 6 1/2 min for a jammy egg. Transfer to an ice bath and once cool, peel and slice in half.
- Meanwhile, add a drizzle of oil to a pan and add hashbrown. Cook a few minutes per side until golden brown. Remove and add tortillas to hot pan and cook a min or two per side to get them warm.
- Smash avocado with some salt, pepper, red pepper flakes and a drizzle of olive oil. Add to taco and top with pieces of the jammy egg and hashbrown. Top with some lox, dill and feta crumbles. Enjoy!
