Savory Scrambled Egg & Avocado Breakfast Tacos

1. Melt Butter

Melt 1.5 tablespoons of unsalted butter in a 9-inch sauté pan over medium heat. This will take about 3-4 minutes. The butter adds a richness to the dish and should be fully melted and bubbling slightly before moving on.

2. Sauté Scallions

Add the white parts of the 6 scallions to the pan and sauté them for another 3-4 minutes, until they are almost tender. The scallions add a lovely mild onion flavor that complements the eggs perfectly.

3. Whisk Eggs and Salt

While the scallions are cooking, whisk together the 8 extra-large eggs with 2 teaspoons of kosher salt in a medium bowl. This will only take about a minute but ensures the eggs are evenly seasoned.

4. Cook Eggs

Pour the whisked eggs into the sauté pan with the scallions, keeping the heat at medium-low. Stir the eggs constantly for about 5 minutes until they are almost set. This constant stirring creates a creamy texture, which is key to delicious scrambled eggs. Once the eggs are nearly done, turn off the heat.

5. Warm Tortillas and Melt Cheese

While the eggs are cooking, heat a cast-iron skillet over medium heat and warm the 8 tortillas, one at a time, for about a minute on each side. Once they are warm, sprinkle the grated Monterey Jack cheese evenly over the tortillas and let it melt. Watch for the cheese to fully melt before removing the tortillas from the skillet.

6. Assemble Tacos

To assemble the tacos, spoon the scrambled eggs onto the cheesy tortillas. Top each with thin slices of the ripe Hass avocado and the reserved green parts of the scallions. Finish with a few dashes of chipotle hot sauce or Tabasco, and season with additional salt and freshly ground black pepper to taste.