I’ve been growing windowsill micro greens for a week and now I have a springy farm of greenery! The only question is what to do with them all? The answer: breakfast tacos.
Foodie note: You really only need three ingredients for these tacos (eggs, tortillas and micro greens), but it’s the “dash” of this and “pinch” of that that brings these tacos into the foodie with a life world.
2 corn tortillas, my personal favorite are Mi Rancho Organic Corn Tortillas
1 cup of micro greens
2 tablespoons freshly grated aged gouda
2 dashes champagne or mango vinegar
1) Snip micro greens from dirt if you’ve grown them yourself. Pick through any soil debris and set aside.
2) Heat a non-stick skillet to medium, add corn tortillas and grate gouda onto tortilla, cover with a lid to warm, about 1-2 minutes. Once cheese is melted, slide onto respective plates; cover.
3) Crack an egg into the non-stick skillet, season with salt/pepper, a few grates of gouda and cover for about 2 minutes for a sunny side up preparation. Cook longer if you desire. Slide egg onto tortilla. Repeat with second egg.
4) Top egg with a hearty tuft of micro greens and a dash of vinegar. Serve alongside sliced apple and good coffee. Enjoy!