Reasons this might be the best quick meal ever? Ready, set, go.
Crunchy tortillas — they blister and crisp and then melt in your mouth.
Avocado slices — bright, creamy, and summery, even when the weather can’t make up its mind.
Fresh greens — for balance, color and a little extra bite.
A hint of heat and a drizzle of toasted sesame oil — they take the whole thing to the next level.
And the best part: it takes minutes to make but delivers huge flavor, which is ideal when life is busy and you need a satisfying meal fast.
This is it.
I’m deep in a crispy egg love affair. The contrast between the super-crispy bottom and the soft, rich yolk is borderline addictive.
Can I eat eggs any other way right now? Probably not. The crispy bottom with a runny or slightly set yolk is just too good.
Not always the daintiest, but absolutely fabulous. For weeks I ate these eggs on buttered toast — six-grain, sourdough, even a pita in a pinch — and they were perfect. But truthfully, the crispy egg is delicious on its own.
If you want to elevate it, do this: crisp a tortilla, top it with lightly dressed greens, add avocado slices, scatter chili flakes and scallions, then place the fried egg on top. Finish with a small drizzle of toasted sesame oil. The combination of textures and flavors is out of control.
Despite all the crisping, this comes together fast. It’s an easy, slightly dressed-up meal that feels special without fuss.
Fried Egg Crispy Tortillas with Lemon Greens and Toasted Sesame Oil
4
15 mins
Pin Recipe
Ingredients
- 4 to 5 tablespoons olive oil
- 4 (4-inch) flour tortillas
- 4 cups leafy spring greens
- 1 lemon, juiced
- 4 large eggs
- 1 avocado, sliced
- 2 green onions, thinly sliced
- a few pinches crushed red pepper flakes
- 1 tablespoon toasted sesame oil
- salt and pepper, to taste
Instructions
- Heat a large skillet over medium. Add 1 tablespoon olive oil and when hot, fry a tortilla until bubbly and crisp, about 1 to 2 minutes per side. Repeat with remaining tortillas, adding a little more oil if needed, and drain them on paper towels.
- Toss the greens with 1 to 2 teaspoons olive oil and the lemon juice — they should be lightly dressed, not soggy. Season with salt and pepper. Place each tortilla on a plate, top with a handful of greens and a few avocado slices.
- Reheat the skillet over medium-high and add 1 to 2 tablespoons olive oil. Crack eggs into the oil, leaving room between them (2 at a time is easiest). Season with salt and pepper. Cook until the edges brown and crisp and the yolks reach your preferred doneness — about 1 to 2 minutes for a runny yolk on medium-high. Transfer the eggs onto the avocado-topped tortillas. Finish with green onions, red pepper flakes and a drizzle of toasted sesame oil. Serve immediately.
Notes
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If you need me, I’ll be doing yolk cannonballs.