Breakfast Of Campeons: Make These Egg And Cactus-Paddle Tacos

1. 1

   Slice the trimmed cactus into inch-long strips about 1/2 inch thick.

2. 2

   Cook in a pot of salted boiling water for 15-20 minutes, or until tender while still retaining a little crispness.

3. 3

   You're going for succulent, not soggy.

4. 4

   Drain, rinse well under cold water, drain again and set aside.

5. 5

   Wrap the tortillas in foil and place in a low oven to warm.

6. 6

   Heat the butter over medium heat in a medium pan until hot and foamy, then saute the onions, garlic and bell pepper for 7-8 minutes or until soft, stirring frequently.

7. 7

   Season with salt and pepper, lower the heat, add the cactus paddle strips and cook for another 2 minutes, then pour in the eggs and scramble, stirring frequently, until just set.

8. 8

   Divide the eggs among the tortillas (double up on tortillas if you're planning to overstuff), garnish with salsa, sour cream and avocado slices and serve immediately.

* Per serving · 4 servings · Values may vary.