Breakfast Taco w Caviar

A close-up of a gourmet taco topped with black caviar, microgreens, diced meat, yellow sauce, and herbs on a soft tortilla, with a drizzle of white sauce on the side.

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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

Cook Time 5

Total Time 20

Servings: 2

Course: Breakfast, Main Course

Cuisine: Californian, Modern

Calories: 205

Ingredients Equipment Method Nutrition Notes

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

In a cast iron pan over medium heat, cook bacon until golden and crispy. Remove, chop, and set aside.
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:

Spread crème fraîche on the base of the tortilla
Add a portion of scrambled eggs
Top with chopped bacon
Spoon a small amount of salsa roja over the eggs
Finish with micro cilantro and roe caviar
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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