Breakfast Taco w Caviar

This isn't your average breakfast taco-soft scrambled eggs, crispy bacon, crème fraîche, and caviar combine for a luxurious morning bite. It's indulgent, balanced, and worthy of brunch rotation.

Why You'll Love This Recipe

It turns your morning into a five-star moment. Every element-from the velvety eggs to the salty caviar and crispy bacon-works in harmony for a bite that's luxurious without being fussy.

Tips and Tricks

• Scramble eggs slowly over low heat for silky curds.
• Use thick-cut bacon for better crunch and fat-to-meat ratio.
• Warm tortillas just before serving for the best texture.

Variations

• Swap salsa roja for salsa verde or hot honey
• Use smoked salmon instead of bacon
• Add truffle oil or shaved truffle

Substitutions

• Sour cream or whipped goat cheese for crème fraîche
• Chives or parsley in place of micro cilantro
• Trout roe or salmon roe instead of sturgeon caviar

Best served with

• Glass of sparkling wine or mimosa
• Fresh avocado with sea salt
• Chilled fruit or melon skewers
• Crispy smashed potatoes

How to Store Leftovers

• Cooked bacon can be stored for 3-4 days. Eggs are best made fresh but can be reheated slowly. Keep opened caviar tightly sealed and refrigerated-use within 3 days.

Common Questions

Breakfast Taco w Caviar

No ratings yet

This isn't your average breakfast taco-soft scrambled eggs, crispy bacon, crème fraîche, and caviar combine for a luxurious morning bite. It's indulgent, balanced, and worthy of brunch rotation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 20 minutes mins

Course: Breakfast, Main Course

Cuisine: Californian, Modern

Calories: 205

Ingredients Equipment Method Nutrition

Ingredients

  

• 3 eggs
• 1 teaspoon olive oil
• 40 grams roe caviar
• 1 tablespoon salsa roja
• 1 tablespoon crème fraîche
• 1 recipe corn tortilla or 2 individual tortillas
• 4 slices bacon
• ½ cup micro cilantro
• 1 lime

Equipment

• Cast iron skillet
• Spatula
• Non-stick sauté pan

Method

 

1. In a cast iron pan over medium heat, cook bacon until golden and crispy. Remove, chop, and set aside.
2. In a non-stick pan, slowly scramble the eggs with a small amount of olive oil. Stir gently to barely set the curds. Remove from heat.

Warm your tortillas, then build each taco:

1. Spread crème fraîche on the base of the tortilla
2. Add a portion of scrambled eggs
3. Top with chopped bacon
4. Spoon a small amount of salsa roja over the eggs
5. Finish with micro cilantro and roe caviar
6. Serve with a squeeze of lime

Nutrition

Calories: 205kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 476mgPotassium: 114mgFiber: 4gSugar: 3gVitamin A: 116IUVitamin C: 20mgCalcium: 54mgIron: 2mg

Tried this recipe?

Let us know how it was!