When you’re in the mood for a sunny-side-up kind of breakfast, but with a twist: breakfast tacos with crispy-edged, ghee-fried eggs, seared shiitakes, quick-pickled shallots, avocado + hot sauce! Easy to make (and with just one skillet involved for quick clean-up), these make a delicious and satisfying savory breakfast that’s perfect for a weekend morning. Just add coffee (or matcha latte…or yerba mate latte, my latest beverages of choice since I’ve been trying to quit my cappuccino addiction).
One of the questions I’m asked most frequently (because I post a lot of crispy eggs over in IG-land) is how to get that browned, crispy bottom on your fried egg. The trick is to start with a screaming hot skillet (I use ceramic nonstick or well-seasoned cast iron) and don’t be afraid to use plenty of fat — you want to see the egg white start to bubble, hiss and puff up as soon as it hits the pan (if it doesn’t, the pan wasn’t hot enough). I usually allow my pan to heat up for a solid 5-plus minutes before I crack in the egg (maybe even longer if I’m using a heavy cast iron skillet). I’ve also been frying my eggs in this garlic-infused ghee lately, which makes them extra flavorful (can’t recommend this stuff highly enough — love their vanilla bean variety, too).
Once we’ve got our perfectly crispy-bottomed eggs in place, our tacos go NEXT LEVEL as the kids say, with the addition of pan-seared shiitakes for chewy, umami richness, quick-pickled shallots, creamy avocado, thinly sliced jalapeño and tangy fermented hot sauce. And, because in my opinion no meal is complete without some G, a generous hit of my Everything Gomasio (toasted sesame salt) with crunchy garlic, onion, and poppy seeds (which will be available again very soon; we are finalizing packaging as I type these words).
And one last tip to ensure that your breakfast taco game is as strong as can be: to get the most out of your store-bought corn tortillas, toast them over an open flame (stove burner, if you have a gas cooktop) until they’re slightly charred around the edges. Game changer!
Breakfast tacos with crispy fried eggs, shiitakes + quick-pickled shallots
1 shallot, thinly sliced
2 tablespoons raw apple cider vinegar
10 shiitake mushrooms caps, cleaned and thinly sliced
4 large eggs
4 corn tortillas
freshly ground black pepper
ghee (or other cooking fat of your choice, such as olive oil or butter)
1/2 ripe avocado, thinly sliced
1 small jalapeño, thinly sliced
hot sauce, to taste
roughly chopped cilantro or parsley, for garnish
Combine shallot, vinegar, and a pinch of salt in a small bowl. Toss to combine and set aside to marinate for at least 15 minutes. Drain liquid before using (it’s great in salad dressings).
Melt 1 teaspoon of ghee in a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add shiitakes and a pinch of salt. Cook until crisp and browned around the edges, 4 to 5 minutes, stirring occasionally. Set aside.
Melt 1 teaspoon ghee in same skillet over medium heat. Crack an egg into the pan, season with a pinch of salt, and cook until bubbly and browned around the edges with a set white and runny yolk (4 to 5 minutes). Transfer to a warm plate and repeat with remaining eggs.
Set a stove burner to medium flame. Toast tortillas one at a time, for about 30 seconds to 1 minute on each side, until fragrant and lightly charred in spots. Transfer to warmed plates as they are finished (if doing a larger batch, wrap in a clean kitchen towel to keep warm until ready to serve).
Top each tortilla with a fried egg, shiitakes, avocado, pickled shallots, jalapeños, hot sauce and herbs (if using). Enjoy right away.