Don’t underestimate the wakeup call that hot sauce can provide in the morning. Honestly, I never considered hot sauce for breakfast, but it turns out that the tangy sauce pairs perfectly with the creamy eggs. I’m often asked if I have any go-to “secret” ingredients in my pantry. Indeed I do, and Sriracha is one of them. This delicious recipe is not only for breakfast, as it also can be a great late afternoon snack. The combination of the blistered tortilla, steamy scrambled eggs and cool avocado hit the spot. Five ingredients is all you need. If you don’t have an open flame to heat the tortillas, use a dry, hot skillet.
- 8 small corn tortillas
- 8 eggs
- 2 ripe avocados, sliced
- Sea salt
- Hot sauce of choice and/or sour cream
Over an open flame or in a small, very hot skillet, blister the corn tortillas. While the tortillas are warming, make the scrambles eggs in another pan. Divide the eggs and the avocado slices and place onto the tortillas. Add a dollop of sour cream (optional), a pinch of sea salt, and your favorite hot sauce. Serves 4.