Recipe by Amanda DeLaura
According to David there are six superfoods we should all be eating more of—blueberries, kale, broccoli, sprouts, beef liver, avocado, and eggs. What you may or may not have noticed is that over the past couple of weeks I’ve been sure to include at least one of these superfoods into every recipe. These tacos today are particularly dense in nutrients as they have not only one superfood but three: organic pasture-raised eggs, organic avocados, and organic broccoli sprouts. I highly recommend making them for a mid-week breakfast as they’re filled with an abundant amount of good proteins and fats that will readily fuel your body for its long day ahead. Read more about these superfoods in David’s post. Bon appétit!
If you’re looking for local organic pasture-raised eggs near the Charlottesville area, you can find them at the Charlottesville Farmer’s Market and at Polyface Farms. David and his sons grow their own sprouts. Place your order here.
Makes 6 tacos (Serves 2-4 depending on portion size)
1/2 cup cassava flour
1/2 cup organic coconut milk
1/4 cup olive oil
1/4 cup water
1/2 tsp salt
1/2 tsp ground turmeric
1/2 tsp whole flaxseed
pinch fresh cracked black pepper
6 organic pasture-raised eggs
2 Tbsp organic butter
3/4 cup organic kimchi*
1 organic avocado, thinly sliced
6 small handfuls broccoli sprouts
- In a large bowl combine the cassava flour, coconut milk, olive oil, water, salt, turmeric, flaxseed, and black Using a spatula, form the ingredients together into a cohesive and well combined dough. Divide the dough into six equal portions and working one at a time, place each portioned dough between two pieces of parchment paper. Using a rolling pin, roll them into a rather thin round tortilla, about 4 to 6 inches in diameter and about one eighth of an inch thin or thinner. Repeat with the remaining dough but be sure to cover any dough you are not actively using with an upside-down bowl or wet towel to ensure that it does not become dry.
- Heat a large cast iron skillet over medium heat. It’s properly heated if water touches the surface and immediately Cook each tortilla one at a time. You’ll have to be careful to not break the tortillas while transporting them to the cast iron skillet. To transport the tortilla to the skillet, I keep the parchment paper on the bottom of the tortilla attached, flip the exposed side of the tortilla onto the skillet and then slowly and carefully peel off the parchment paper from the top of the tortilla. Let the tortilla cook on one side for 2 minutes, or until browned and it starts to bubble. Flip and let cook for another 30 to 60 seconds. Repeat this process with the remaining five tortillas.
- Meanwhile, whisk the six eggs with a few pinches of salt. Whisk vigorously so to fully incorporate the yolks and whites. When you’ve finished the tortillas, using the same pan reduce the heat to medium-low, melt the butter and once it’s sizzling add the eggs to the Scramble your eggs and pull them off the heat just before being totally set. I prefer mine a little soft so that as they sit on the tortilla they don’t become dry and overcooked. Very few things are less appetizing than burnt eggs.
- Portion the eggs onto the cooked tortillas and top each one with about 2 Tbsp of kimchi, one-sixth of an avocado, and a small handful of broccoli sprouts. Enjoy immediately.
*NOTE: You can make the cassava tortilla dough ahead of time. Mix, portion, roll, and store the tortillas in a sealed container, plastic bag, or tightly wrapped dish. They will last in the fridge like this for at least five days. You can also cook them off and simply reheat them in your toaster oven, over an open flame on the stove, or even in the cast iron skillet.
**Most kimchi have a little kick to them and I love adding it because it acts as both a vegetable and a hot sauce. If you’re tacos seem a little dry, drizzle a little extra juice from the kimchi jar over the top of the tacos and enjoy.