Ingredients (serves 2)
- 4 corn tortillas (small-ish size)
- Sriracha aioli - we like this one from Stonewall Kitchen
For the sausages and eggs:
- 2 vegetarian sausages - I like field roast spicy Mexican chipotle, Natalie prefers field smoked apple and sage - or LOVEs the field roast apple and maple little sausages, where we use 4 instead of 2
- 4 eggs
- Tablespoon of mirin
- Dashes of Cholula
For the avocado sauce:
- One avocado
- A handfull of cilantro
- Gourmet garden stir in garlic paste (or real garlic)
- Juice of half a lime
- Just under a quarter cup olive oil
- A food processor
Once you get the hang of it the whole thing takes 15 minutes to make
For the avocado sauce:
- Halve avocado, remove pip, scoop out the two halves into the food processor
- Add a handfull of cilantro, one tablespoon garlic, juice of half a lime, 1/4 teaspoon salt, just under 1/4 cup of olive oil
- Blend until smooth
Sausages and eggs:
- Break eggs into a bowl, add tablespoon of mirrin and a dash or two or Cholula, whisk
- slice up sausages, cook in oil for about three minutes until browned on both sides
- add eggs to sausages, fold together as eggs cook - only takes about a minute
- Tip into a clean glass bowl eggs while are still not quite fully cooked since they'll continue to cook in the bowl
Heat the corn tortillas one at a time (unless you have space for two) in a cast iron pan on a medium high heat - about 60 seconds a side - then transfer to a plate. The goal is to make them warm with maybe a couple of brown spots while staying fully flexible - if they get difficult to fold they’ve been heated for too long.
To assemble: Sriracha aioli and a quarter of the avocado sauce on each tortilla, topped with a quarter (or less) of the egg and sausage mixture and then add optional cholula.
Give any leftover sausages and eggs to the dog.