Blue Corn Breakfast Tacos with Scrambled Eggs, Smoked Salmon, Avocado + Dill

Ingredients

• 1 teaspoon butter
• 3 eggs + 3 egg whites
• 1 teaspoon milk
• 1 avocado, halved, pitted, peeled, smashed
• 1 teaspoon fresh lemon juice
• 4 oz. thinly sliced smoked salmon
• 4 blue corn tortillas
• 1 teaspoon fresh dill, chopped
• sea salt and fresh ground black pepper

Method

1. Place avocado in a medium bowl and mash with a fork, add lemon juice and stir. Season to taste with salt and pepper and set aside.
2. In a large bowl, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat.
3. Add egg mixture and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat immediately. Season with salt and pepper.
4. Warm your tortillas in the microwave or over a gas stove on low heat so the edges become slightly golden brown and crispy.
5. Spread mashed avocado over each blue corn tortilla. Spoon eggs over avocado and add salmon over the eggs, top each with a bit of dill and add salt and pepper to taste. Serves 1-2.