Breakfast Taco with Caviar

A breakfast taco that goes all the way: soft eggs, smoky bacon, sharp salsa, and cold caviar layered over warm tortilla and crème fraîche.

Why You'll Love Breakfast Taco with Caviar

The bacon brings crunch, the eggs stay soft, the salsa cuts through, and the caviar lands sharp and cold. Keep the eggs low and slow so they stay soft, and let the bacon cool before chopping so it stays crisp.

Tips and Tricks

• Keep the eggs low and slow. Don't rush the scramble.
• Let the bacon cool before chopping for crisp texture.
• Start thick-cut bacon in a cold pan and render it slowly, so the fat gives up before the meat tightens. Lay it over the eggs at the last second, not underneath, or it softens on the way to the table.
• Use a spoon to gently nest the caviar on top without breaking.
• Warm the tortilla directly over a flame for slight char.

Variations

• Swap salsa roja for salsa macha for a smoky twist.
• Add pickled onions for brightness.
• Use tobiko for a more affordable caviar alternative.
• Smoked salmon in place of the bacon, laid on at the end. It is salty and cured like the caviar, so go lighter on one of them.
• Hot honey instead of the salsa roja, on a morning you are skipping the caviar.

Substitutions

• Roe caviar → trout roe or salmon roe
• Crème fraîche → sour cream or Greek yogurt
• Bacon → turkey bacon or crispy pancetta

Best served with

• Fresh-pressed orange juice or cold brew
• Crispy hashbrowns
• Grilled fruit or simple greens

How to Store Leftovers

Soft scrambled eggs do not come back, so cook those fresh. The bacon and the salsa keep three days in airtight containers and rewarm fine. An opened tin of caviar goes in the coldest part of the fridge with the lid pressed back down. Eat it within two or three days.

Common Questions

Breakfast Taco with Caviar and Bacon

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A breakfast taco that goes all the way: soft eggs, smoky bacon, sharp salsa, and cold caviar layered over warm tortilla and crème fraîche. Rich, and balanced with fresh lime and micro cilantro.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Breakfast, Brunch

Cuisine: Californian, Mexican-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 3 egg
• 1 tsp olive oil
• 40 g caviar
• 1 tbsp salsa roja
• 1 tbsp crème fraîche
• 1 corn tortilla
• 4 bacon
• ½ cup micro cilantro
• 1 lime

Equipment

• Cast iron skillet
• nonstick pan
• Rubber spatula
• Sharp Knife
• serving spoon

Method

 

Cook the Bacon

1. In a cast iron pan over medium heat, cook bacon until golden and crisp.
2. Remove, chop finely, and set aside.

Soft Scramble the Eggs

1. In a nonstick pan, heat olive oil over low.
2. Add eggs and stir slowly with a rubber spatula until barely set and glossy.
3. Remove from heat and portion for assembly.

Build the Taco

1. Warm tortilla and spread crème fraîche across the surface.
2. Spoon soft scrambled eggs on top.
3. Add chopped bacon over the eggs.
4. Dot with salsa roja (a few small spoonfuls).
5. Scatter with micro cilantro.
6. Finish with roe caviar just before serving.

To Plate

1. Place taco on a warm plate.
2. Serve with lime wedge on the side.
3. Spoon extra caviar on top at the table, if desired.

Notes

Storage: assemble and eat right away, caviar loses its sheen fast once it sits. The bacon and scrambled eggs will keep separately in the fridge for up to 2 days if you want to prep ahead, then build and add the caviar just before serving.

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