Ina Garten Breakfast Tacos
Ina’s version features her signature low-and-slow scrambled eggs tucked into warm corn tortillas with cheese, scallions, avocado, and hot sauce. The recipe serves 4 generously and can easily be doubled for a crowd.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
- 1½ tablespoons unsalted butter
- 8 extra-large eggs
- Kosher salt and freshly ground black pepper
- 8 white corn tortillas (6-inch)
- 8 ounces Monterey Jack cheese, grated
- 2 ripe avocados, halved, peeled, and sliced
- 6 scallions, white and green parts, thinly sliced
- Chipotle hot sauce, such as Cholula or your favorite
Instructions
- Warm the tortillas – Heat tortillas in a dry skillet or microwave until soft and pliable; wrap in a towel to keep warm.
- Prepare the eggs – Crack eggs into a bowl, season generously with salt and pepper, and whisk lightly.
- Scramble low and slow – Melt butter in a large non-stick skillet over medium-low heat. Add eggs and cook, stirring gently every 30 seconds, until just set but still creamy (about 8 minutes).
- Assemble tacos – Place a warm tortilla on each plate, spoon scrambled eggs down the center, and top with grated Monterey Jack, avocado slices, and sliced scallions.
- Finish and serve – Drizzle with chipotle hot sauce and serve immediately while everything is hot.
Find it online: https://inagartendishes.com/ina-garten-breakfast-tacos/