These. Breakfast. Tacos. Are. Legit.
Wait, no corn or flour tortilla shell? What kind of tacos are these??
Just… try them. Think of them as wraps if you must. Let me ask you this? Do you like eggs? Sesame flavor in Korean food? A little kick from chili? Well-seasoned veggies? If you answered yes to all of the above, you will most-likely LOVE these! Plus, I mean, look at them:
For a little extra decorational flair (and because I’m extra), I’ve used two different types of lettuce – red and green – and piped a design out of Sriracha sauce. If you want to be
crazy like me, you can do this too and impress your breakfast visitors tremendously.
Ok, I’ve talked enough. Let’s do this recipe!
Korean-style Breakfast Tacos/Lettuce Wraps
- 1-2 Tbsp. sesame oil
- 4 eggs
- 2 large leaves of kale, chopped thinly
- salt, to taste
- scant 1 tsp. garlic powder
- cayenne or indian chili powder (bonus points if you have Korean chile)
- 1/2 carrot, shredded
- 10 or more lettuce leaves (preferably small and short, like butter lettuce)
- Warm up the sesame oil in a wok. Saute the eggs on medium-high heat for a couple of minutes, then add kale, salt, and garlic powder with just a pinch of chili powder.
- Once eggs and kale are cooked, add the shredded carrot. Cook the carrot or leave it raw for extra nutritional benefits. Remove mixture from heat.
- Taste and add extra salt and chili, if needed.
- Serve on a platter with the lettuce acting like a taco shell, or in a bowl with the lettuce on the side.
- Enjoy – for the best flavor, eat it while the eggs are still warm!
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