Breakfast Taco w Caviar

The eggs get scrambled slowly over low heat with a touch of olive oil so the curds barely set, then layered onto a warm tortilla with crème fraîche, crispy bacon, salsa roja, micro cilantro, and roe caviar.

Why You'll Love This Recipe

Each taco gets built in layers: crème fraîche first, then the soft scrambled eggs, chopped bacon, a spoon of salsa roja, and finished with micro cilantro, caviar, and a squeeze of lime.

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

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

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Breakfast, Main Course

Cuisine: Californian, Modern

Calories: 205

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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

Notes

Storage: Best served right after assembly while the eggs are still soft and the caviar is cold. You can cook the bacon and scramble the eggs a day ahead, cool, and refrigerate separately in airtight containers, then gently rewarm before building tacos. Add the crème fraîche, salsa, and caviar fresh at the end.

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