Breakfast Tacos
Total: 30 min
Active: 15 min
Yield: 4 servings
Nonstick cooking spray, for the molds
4 large eggs
Kosher salt
Four 6-inch corn tortillas
1 cup shredded Mexican blend cheese
2 tablespoons mayonnaise
1 tablespoon hot sauce
1 tomato, seeded and diced
1 avocado, cubed
Special equipment:
2 silicone ice cube stick molds with four 2 1/2-ounce cavities
Whisk the eggs in a liquid measuring cup until smooth, then season with 1/2 teaspoon of salt. Pour the eggs evenly into the cavities of a mold. Stack and wrap the corn tortillas in a damp paper towel, then microwave for about 1 minute until warm and flexible. Gently fold each tortilla in half and press it into the cavities of a second mold to form taco shells. Fill each taco shell with cheese, pressing it down, and place the mold in the air fryer basket next to the egg mold. Set the air fryer to 300°F and cook for 12 minutes. Once the cheese is melted, check the eggs; if there's no liquid on the bottom, transfer the mold to a work surface. If needed, cook for up to 1 more minute. Meanwhile, mix mayonnaise and hot sauce in a small bowl. Let the taco shells and eggs cool slightly, then remove them from the molds. Place the eggs in the taco shells and top with tomatoes, avocado, and the spicy mayonnaise.
Active: 15 min
Yield: 4 servings
Nonstick cooking spray, for the molds
4 large eggs
Kosher salt
Four 6-inch corn tortillas
1 cup shredded Mexican blend cheese
2 tablespoons mayonnaise
1 tablespoon hot sauce
1 tomato, seeded and diced
1 avocado, cubed
Special equipment:
2 silicone ice cube stick molds with four 2 1/2-ounce cavities
Whisk the eggs in a liquid measuring cup until smooth, then season with 1/2 teaspoon of salt. Pour the eggs evenly into the cavities of a mold. Stack and wrap the corn tortillas in a damp paper towel, then microwave for about 1 minute until warm and flexible. Gently fold each tortilla in half and press it into the cavities of a second mold to form taco shells. Fill each taco shell with cheese, pressing it down, and place the mold in the air fryer basket next to the egg mold. Set the air fryer to 300°F and cook for 12 minutes. Once the cheese is melted, check the eggs; if there's no liquid on the bottom, transfer the mold to a work surface. If needed, cook for up to 1 more minute. Meanwhile, mix mayonnaise and hot sauce in a small bowl. Let the taco shells and eggs cool slightly, then remove them from the molds. Place the eggs in the taco shells and top with tomatoes, avocado, and the spicy mayonnaise.