Asparagus and Egg Breakfast Tacos

Indulge in a breakfast that's both delicious and nutritious with our Asparagus and Egg Breakfast Tacos. This simple yet flavorful dish combines tender asparagus and fluffy scrambled eggs, all neatly tucked into warm corn or whole-grain tortillas. Topped with creamy avocado slices and crumbled feta cheese, these tacos offer a burst of textures and flavors in every bite. Perfect for a quick morning meal or a leisurely weekend brunch, these tacos are sure to become a staple in your breakfast repertoire.

How To Prepare Asparagus and Egg Breakfast Tacos

Ingredients:

• 4 large corn or whole-grain tortillas
• 1 bunch of asparagus (about 180 g), trimmed and cut into 2-inch pieces
• 6 large eggs, beaten
• 1 medium onion, finely chopped
• 1 avocado, sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: salsa, sour cream, fresh parsley

Intructions:

1. Preheat the Skillet: Heat the olive oil in a large skillet over medium heat.
2. Sauté the Onion: Add the chopped onion to the skillet and sauté until it becomes translucent.
3. Cook Asparagus and Eggs: Add the asparagus pieces to the skillet with the onion. Sauté for 2-3 minutes until they start to soften. Pour the beaten eggs over the asparagus and onion. Season with salt and pepper. Scramble the mixture gently, ensuring the asparagus and eggs are cooked together.
4. Warm the Tortillas: In a separate dry skillet or in the microwave, warm the tortillas for about 20 seconds.
5. Assemble the Tacos: Place a generous scoop of the asparagus and egg mixture onto each warmed tortilla.
6. Add Cheese and Avocado: Sprinkle feta and add avocado slices on top of the asparagus and egg mixture.
7. Optional Toppings: If desired, add salsa, sour cream, or fresh parsley for extra flavor.
8. Serve Immediately: Fold the tortillas in half and serve your Asparagus and Egg Breakfast Tacos hot.
9. Dobar tek!

How to Serve and Pair:

Serving Suggestions: Serve these delightful breakfast tacos with a side of mixed fruit or a citrusy fruit salad to balance the savory flavors.A cup of Greek yogurt with a drizzle of honey or a sprinkle of granola can also complement the tacos for a more substantial breakfast.

Pairing Suggestions:

1. Cava or Prosecco: A glass of sparkling Cava or Prosecco brings a festive touch to breakfast. The bubbles and acidity can cut through the richness of the eggs and feta cheese.
2. Sauvignon Blanc: For a still wine, a crisp Sauvignon Blanc, known for its herbal undertones, can complement the asparagus and enhance the overall freshness of the dish.
3. Light Wheat Beer: A light wheat beer with citrus notes can pair nicely with the dish, especially if you opt for salsa as a topping.
4. Bloody Mary: For those who enjoy a cocktail with brunch, a classic Bloody Mary, with its savory and spicy profile, can be a great match for the tacos.
5. Freshly Squeezed Orange Juice: A glass of orange juice, especially freshly squeezed, offers a sweet and tangy contrast to the savory tacos.
6. Sparkling Lemonade: For a refreshing non-alcoholic option, sparkling lemonade can cleanse the palate and complement the lightness of the dish.

Dietary Information:

•  Gluten-free : This recipe is naturally gluten-free when using corn tortillas.
• For a dairy-free version, omit the feta cheese or substitute it with a dairy-free cheese alternative.
• High in protein and rich in vitamins from asparagus and avocado, this dish is a healthy and balanced breakfast option.

Make-Ahead Tips:

• The asparagus and onion mixture can be cooked the night before and stored in the refrigerator. In the morning, reheat the mixture before adding the eggs to scramble.
• The tortillas can be pre-warmed and stored in a clean kitchen towel to keep them warm and pliable until serving.
• Avocado slices are best fresh, but you can slice the avocado ahead of time and store it with a squeeze of lemon juice to prevent browning.

Asparagus and Egg Breakfast Tacos: A Perfect Start to Your Day