Breakfast tacos aren't unusual, but a rich and flavorful mushroom sauce takes these simple tacos from ordinary to extraordinary in no time. —Kathleen Gill, Las Vegas, Nevada
Mushroom and Egg Breakfast Tacos
Ingredients
- 1 pound sliced fresh mushrooms
- 1 cup slivered almonds
- 2 tablespoons dried minced onion
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 4 large eggs, lightly beaten
- 12 mini flour or whole wheat tortillas, warmed
- Minced fresh tarragon, optional
Directions
- In a nonstick skillet, cook mushrooms over medium heat until reduced in size and starting to brown, 8-10 minutes, stirring occasionally. Add almonds, onion and garlic; cook until nuts are toasted and fragrant, 1-2 minutes. Transfer mixture to a blender or food processor. Add oil, salt and pepper; process until smooth. Set aside.
- Meanwhile, heat butter in same skillet over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Divide mushroom puree among tortillas; top with eggs, and tarragon if desired. Serve immediately.
