Soft-Scrambled Egg Tacos with Hatch Green Chile, Avocado & Sour Cream

Soft-Scrambled Egg Tacos with Hatch Green Chile, Avocado & Sour Cream

What You’ll Need (Serves 2 — Makes 4 tacos)

• 4 eggs

• ½ cup shredded pepper jack cheese

• 4 corn tortillas (or 8 if you want to double up for sturdiness)

• 1 ripe avocado, sliced

• ¼ cup green chile sauce (warmed)

• Sour cream

• Kerrygold Unsalted Butter

• Salt and pepper

Instructions

1. Whisk your eggs with the pepper jack cheese, salt, and pepper.

2. Scramble low and slow in a nonstick pan with butter or oil until just set and melty.

3. Warm your tortillas: Stack them in a damp paper towel and microwave for 30–45 seconds with a small microwave-safe cup of green chile sauce next to them to warm everything at once.

4. Build your tacos: Spoon cheesy eggs onto each tortilla, top with avocado slices, drizzle with warm green chile sauce, and finish with a swirl of sour cream.

5. Eat while warm. If you're using a single tortilla, eat fast—it’s worth the mess. If you're feeling fancy or want more structure, double up your tortillas for each taco.

Taco Notes:

• One tortilla per taco = soft and perfect, but can get floppy fast.

• Two tortillas = sturdier, street-taco style.

• Green chile makes this—don’t skip it. The smokiness cuts the richness of the eggs just right. Tip: If your green chile sauce is too thick to drizzle, thin it with a splash of water or broth before heating.