A delicious breakfast taco recipe, perfect for a weekend. Made with fresh ingredients from the farmers market, including poached eggs, tortillas, and customizable toppings like microgreens, pickled onions, and guacamole.
1: To pickle onions, add red onion to a jar and pour over 1 cup vinegar until onions are fully submerged. Allow onion to pickle for at least one hour up to overnight.
2: To make guacamole, combine avocado, red onion, cilantro, lime juice, and season with salt and pepper in a medium-sized bowl, and mash the avocado until nearly smooth.
3: To poach eggs, crack eggs into separate ramekins, then pour into a mesh strainer to strain off thin, watery egg white. Bring 4 inches of water to a boil in a large pot over medium heat and add 1 tbsp of vinegar. Stir gently to create a vortex and lower the heat. Drop the egg in the center of the vortex and cook for 2-4 minutes depending on yolk preference.
4: Lightly toast tortillas on the stovetop, then smear with guacamole. Add microgreens, the poached egg, pickled onion, dill, cilantro, flaky salt, and hot sauce.
5: Serve immediately.
