Fried Egg Breakfast Taco
Ingredients
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nonstick cooking spray
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2 tablespoons refried beans
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1 teaspoon sour cream
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¼ teaspoon hot sauce
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2 flour tortillas
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2 eggs
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2 tablespoons crumbled Cotija cheese
Tools
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measuring spoons
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small bowl
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June Pan
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spoon
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flip spatula
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cooling rack
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butter knife
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June Oven
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Preferences
Prepare the beans
In a small bowl, mix the refried beans, sour cream, and hot sauce.
small bowl
spoon
2 tablespoons refried beans
1 teaspoon sour cream
¼ teaspoon hot sauce
measuring spoons
Spray the June Pan
Spray the June Pan with nonstick cooking spray. Place the tortillas flat on the prepared pan, overlapping them as little as possible.
June Pan
nonstick cooking spray
2 flour tortillas
Add the beans and egg
Starting with the first tortilla, spread half of the bean mixture over the surface of the tortilla. Carefully crack one egg over the bean mixture. Try to keep the egg from running over the edge of the tortilla, but don’t worry if it does. Repeat with the remaining tortilla to use the rest of the beans and other egg.
2 eggs
Cook the tacos
Place the pan on the middle shelf of the June Oven. Cook the tacos 9 minutes, until the egg is cooked through and the tortilla is lightly toasted. June will notify you when the tacos are ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Plate the tacos
Remove the pan from the oven and place on a cooling rack. Break the yolks with a knife, then evenly divide the cheese and green onion over the top of each taco. Using a spatula, carefully transfer the tacos to a plate.
2 tablespoons crumbled Cotija cheese
3 tablespoons sliced green onions
cooling rack
butter knife
flip spatula
Serve
Garnish with flaky sea salt, sliced avocado, and more hot sauce if desired. Fold to eat like a taco, or enjoy with a knife and fork.
avocado slices
flaky sea salt