Wild BC Smoked Lox Breakfast Tacos
Here’s one that will knock your jammies off and only takes 10 minutes to make! Using beautiful Wild BC Sockeye Lox gives these breakfast tacos a feeling of luxury while being a healthy and clean way to start your day! This dish is great any time of day.
Recipe supplied by Cory Walby. Saturday Night Test Kitchen
Ingredients:
1 Small Package BC Wild Smoked Sockeye Lox
4 eggs – Room Temperature
2 tbsp Salted Butter
1 Avocado – Peeled and Sliced
½ Red Onion – Fine Diced
4 tbsp Chives – Fine Diced
2 tsp Fresh Dill – Torn Fine
4 Tortillas
4 tbsp Cream Cheese
Optional
Hot Sauce
Horseradish
Sour Cream
Directions
Start by cracking the eggs into a bowl. Whisk them till the yolks have incorporated into the whites. Try not to overbeat the eggs, as that can make their protein strands tough, giving you dense eggs (not fluffy). Set aside and put your pan on low, medium heat. Add your butter and allow it to melt until little bubbles form. Pour your eggs into the center of the pan, and don’t touch them for 45 secs. Using a rubber spatula, softly fold the eggs toward the center of the pan, allowing the uncooked egg to pour off and hit the heat. Continue to do this every 30 secs till your eggs are cooked to your liking. Remove from the heat.
Warm your tortillas and assemble eggs, 1 tbsp cream cheese dotted on the taco, Wild BC Salmon Lox, avocado, red onion, chive, and dill. Switch it up how you like, but this was a knockout!
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
