BLT Breakfast Tacos

Ingredients

• 2 Tbsp olive oil
• 4 large eggs
• ⅛ tsp salt
• ⅛ tsp pepper
• 4 flour tortillas, taco-size
• 4 slices crispy cooked bacon
• ½ cup sliced cherry tomatoes
• 1 cup baby spinach

Sriracha “Aioli”

• 1 Tbsp sour cream
• 2 tsp sriracha
• 1 tsp freshly squeezed lime juice

Instructions

• Add 2 Tbsp olive oil to a medium nonstick skillet over medium heat. When oil is shimmering, add eggs in one at a time (I recommend cracking them into a ramekin first to ensure no shells are in them and to make pouring into pan easy).
• Cook for about 2-3 minutes, shaking pan every so often to ensure eggs aren’t sticking together and to redistribute oil, until whites are set. Sprinkle with salt and pepper.
• Warm tortillas in a skillet or grill pan (about 20-30 seconds/side), or in the microwave (place on a plate and cover with a damp paper towel. Heat for about 30 seconds).
• Place one fried egg on each tortilla. Add 1 strip of crumbled bacon to each and evenly distribute sliced tomatoes and baby spinach. Drizzle sriracha “aioli” over each.

Sriracha “Aioli”

• In a small bowl, stir together sour cream, sriracha, and lime juice.