A sunny-side-up egg perched on top of your taco like a golden crown of breakfast glory. Break that yolk and watch liquid gold cascade over everything, turning your taco into a rich, runny masterpiece.←Back to Taco Finish Recipes
1 each large egg
1 tsp butter or oil
Heat a small non-stick pan over medium heat with butter or oil.
Crack the egg directly into the pan.
Cook until the whites are set but the yolk is still runny, about 2-3 minutes.
Carefully slide the fried egg on top of your assembled taco.
Break the yolk and let it flow. This is the moment.
Chef's Notes
The runny yolk is the entire point; it becomes a rich, golden sauce when you break it over your taco. If you cook it hard, you've missed the assignment. Use a nonstick pan or well-seasoned cast iron with a thin layer of butter or oil over medium heat. Crack the egg gently to keep the yolk intact. For crispy edges with a runny center, cook uncovered until the whites are set but the yolk still jiggles. To set the top of the whites without flipping (which risks breaking the yolk), cover the pan for the last 30 seconds with a lid or splash in a teaspoon of water and cover to steam. Breakfast tacos are the obvious application, but a fried egg elevates lunch and dinner tacos too. The Taco Council considers the fried egg 'the great unifier' because it makes nearly every filling better. This is not hyperbole.
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