Avocado Breakfast Tacos


4 eggs
2 teaspoons heavy cream, or whole milk
Salt + ground black pepper
4 small (5-6 inch) tortillas, warmed 
½ tablespoon salted butter
1/3 cup grated cheddar or jack cheese
1 avocado, peeled and sliced into chunks
1 lime cut into quarters
pickled onions
optional: Hot sauce


Thoroughly whisk together eggs with cream and a generous pinch of salt + pepper.

Warm tortillas and set aside while you cook your eggs.

Heat a medium, non-stick skillet over medium heat. Add butter to the pan. As soon as the butter has melted, add the whisked eggs. Continuously stir the eggs with a spatula while cooking. When the eggs are nearly done to your liking, add the grated cheese, turn off the flame, and stir cheese into the eggs, until cheese has melted. 

Serve eggs immediately on warmed tortillas. Top with avocado chunks, pickled onions and fresh cilantro leaves. Give the tacos a generous squeeze of lime juice, and a pinch of salt and black pepper. Feel free to add hot sauce, if you so desire.

Serves 2-4