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A breakfast taco on a corn tortilla topped with scrambled eggs, bacon, black caviar, microgreens, and a dollop of white sauce, displayed on a wooden surface.

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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: Breakfast, Brunch
Cuisine: Californian, Mexican-Inspired
Calories: 541
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 egg
  • 1 teaspoon olive oil
  • 40 g caviar
  • 1 tablespoon salsa roja
  • 1 tablespoon 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.

Nutrition

Serving: 1gCalories: 541kcalCarbohydrates: 26gProtein: 33gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 734mgSodium: 1272mgPotassium: 417mgFiber: 5gSugar: 3gVitamin A: 1184IUVitamin C: 20mgCalcium: 253mgIron: 9mg

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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