Gwen Jorgensen’s Breakfast Tacos
Even though these are technically breakfast tacos, this is a popular lunch request for gold medalist Gwen Jorgensen. She and her husband Pat love that this meal comes together in the blink of an eye, making it perfect for those busy mornings or afternoons that seem to whiz by.
2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
2 corn tortillas
1/2 cup queso blanco, crumbled (or substitute with shredded cheddar)
2 large Pete and Gerry’s Organic Eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 medium-size red onion, peeled and diced
1/2 avocado, thinly sliced
2 tablespoons plain yogurt
2 tablespoons red salsa
1/2 lime, cut into wedges
- Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet with high sides over medium heat.
- Add 1 tortilla to the skillet. Cook for 1 to 2 minutes, then flip and sprinkle with 1/4 cup of cheese. Let the cheese melt, cooking another 1 to 2 minutes. Transfer the tortilla onto a dinner plate and set aside. Repeat with the remaining tortilla and cheese.
- Heat 1 tablespoon of olive oil in skillet. Crack each egg into skillet, sprinkle with 1/8 teaspoon each salt and pepper, then fry sunny-side up until set. Cover the pan with a lid to speed up the cooking process.
- Top each tortilla with an egg. Garnish with red onion, avocado, yogurt, red salsa, and a lime wedge.