Scrambled Egg Tacos With Avocado

1. 1

   Blister the tortillas over an open flame until slightly charred in places. (Or, if you don't have a gas stove, in a very hot cast iron skillet.)

2. 2

   While they blister, start scrambling your eggs. (I like them scrambled pretty soft, in a small non-stick pan, but they're eggs -- they're personal. Cook them how you like them.)

3. 3

   While your eggs are finishing, divide about half of the avocado onto the blistered tortillas -- you can either mash it right on, or cut in slices and lay them down. Salt it lightly.

4. 4

   Pile on the finished eggs, a dollop or two of yogurt or sour cream, and a drizzle of your favorite hot sauce. Eat standing up.

* Per serving · 4 servings · Values may vary.

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