Tuesday, May 7, 2013

Buffalo Breakfast Tacos

Serves 3

5 eggs
3 Tbsp milk
1 tsp olive oil
1/2 yellow onion, chopped coarsely
3 Tbsp hot wing sauce + additional for garnish (extra heat!)
Salt and fresh ground black pepper
6 corn tortillas

SAUCE
3 oz crumbled gorgonzola or blue cheese
1 Tbsp sour cream
2 Tbsp chopped carrots
2 Tbsp chopped celery
Dash salt

In a small food processor, combine all sauce ingredients and blend until smooth. Set aside until serving.

For tacos, whisk together eggs, milk and hot sauce.  Heat olive oil over medium heat in a nonstick skillet.  Add onion and saute until softened,  ~ 3 minutes.  Stir in egg and milk mixture and scramble until cook to desired consistency.  

Spoon ~ 1/3 cup egg mixture into a corn tortilla and top with 1 Tbsp sauce.  Garnish with additional hot sauce, if desired.

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