Breakfast tacos with herbs Rustikana on a beige plate tied with a thread

Breakfast Tacos with Scrambled Eggs and Avocado (new)

Name: Breakfast Tacos with Scrambled Eggs and Avocado (new)
Total time: 35 min
Yield: 4 Portions
Cuisine: Mexican
Ingredients: 4 Tortilla wraps, small; 4 Eggs; 2 Avocados; 1pkg. Feta; 3 Tomatoes, large; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Ground; A little fresh parsley, chopped

20—35 Min

Rustic Herbs

These irresistible breakfast tacos are perfect for a Sunday brunch with family and friends. Brunch lovers' hearts will leap at the thought of this breakfast dish. The mill means you can add just the right amount of rustic herbs.

Ingredients 4 Portions

4 Tortilla wraps, small
4 Eggs
2 Avocados
1 pkg.Feta
3 Tomatoes, large
1 pinchSea Salt, Coarse
1 pinchPepper Black, Ground
A little fresh parsley, chopped

Preparation

1
Whisk the eggs in a bowl.
2
Heat the oil in a pan and fry the eggs. Use a spatula to divide and stir the eggs.
3
Season with salt and pepper and a twist of Rustic Herbs.
4
Heat the tortilla wraps in a convection oven for 3 minutes at 100°C (212°F).
5
Finely dice the tomatoes. Peel the avocados, remove the stone and cut into slices.
6
Cover the wraps with the egg mixture, tomatoes and avocados. Crumble feta over the dish.
7
Season with chopped parsley and a twist of Rustic Herbs and enjoy.