Ina Garten’s breakfast tacos appear in her most recent cookbook, “Modern Comfort Food.”
Garten revealed that for each breakfast recipe in the book, she wanted to go back to “classic comfort breakfast foods” that we all love and find “a new, more modern way to prepare each one.”
The “Barefoot Contessa” star credits her social-media producer and recipe tester Kristina Feliz Ibarra — who she calls a “great cook” — with the book’s recipe for breakfast tacos.
“We were thinking about breakfast recipes and she suggested her favorite breakfast tacos,” Garten wrote. “Corn tortillas, scrambled eggs, Monterey Jack cheese, and avocado — who wouldn’t want that for breakfast?”
I’ve been making Garten’s breakfast dishes all year, so I knew I had to try the tacos.
From simple smashed eggs on toast to her microwaveable bacon, egg, and cheddar sandwich, Garten has proved to be a great source of inspiration — especially when it comes to quick breakfasts.
Plus, as a California girl, there are few things I love more than tacos. So I picked up my ingredients and got cooking.
Garten’s breakfast tacos only need a few main ingredients.
To whip up the tacos for four people, you’ll need:
- 8 extra-large eggs
- 8 white-corn tortillas (Garten recommends the 6-inch)
- 6 scallions
- Monterey Jack cheese (grated)
- 1 avocado
- Chipotle hot sauce or Tabasco
It was time to get cooking! First, I warmed up both of my pans.
I melted some butter in a 9-inch sauté pan that I was going to use for my scrambled eggs. Then I added the white parts of the scallions and sautéed them over medium heat for three to four minutes until they were almost tender.
As they cooked, I heated the cast-iron skillet that I was going to toast the tortillas on.
The tortillas fared much better when I only left them to toast for around 30 seconds.
I kept a watchful eye on the tortillas, flipping them over when they just started to crisp. Then I sprinkled some of the Monterey Jack cheese on top of each.
Garten recommends letting the cheese melt on the tortilla before transferring it to a plate. Repeat the steps for all eight tacos, placing two tacos on each plate.
Once the scallions were done sautéing, I added my eggs to the pan and cooked them over medium-low heat.
I stirred the eggs constantly and let them cook for around five minutes until they looked almost set.
Then I turned off the stove, allowing the residual heat in the pan to finish cooking the eggs before transferring them to a plate.
I topped everything off with some salt, pepper, and Chipotle sauce.
I loved how fresh Garten’s dish looked with the bright-green slices of avocado and scallions, as well as the red dash of Chipotle sauce on top.
And when I checked the clock, I realized it had only taken me about 15 minutes to make breakfast tacos for four people — a huge bonus!
It was time to dig in.
Garten’s breakfast tacos are a delicious and quick way to start the morning.
What I loved most about this dish were the scrambled eggs, which were really fluffy and soft. They paired great with the avocado and Chipotle hot sauce.
My mom loved how light the tacos were, although she thought they could use some salsa. We added some tomato and loved the extra flavor it gave each bite, acting almost like a pico de gallo.
I’ll also definitely throw in more cheese the next time I make this, either adding it to the eggs or sprinkling more on top of my finished tacos.
Overall, though, I think Garten’s breakfast tacos are another great dish to add to your morning repertoire — especially when you want to mix things up.