vegetarian | gluten free | soy free | nut free

20 minutes or less

What You’ll Need:

parchment paper

1 (5-7oz) bag slaw mix, any variety

½ tsp sea salt

½ Tbsp grass fed butter

3-4 ounces (about 1/2c) cheddar cheese, shredded

4 corn tortillas

4 eggs

1/4 (5-7oz) bag baby salad greens, any variety

½ bunch (about 3-4) radishes, sliced into matchsticks

1 avocado, sliced

OPTIONAL: 1 jalapeno pepper, sliced thin,

Preheat oven to broil.

While oven heats, sauté slaw mix in butter & salt over medium high heat, stirring frequently. Cook for about 5 minutes, or until water has cooked out of the slaw.

Toss cooked slaw into a medium size bowl with shredded cheese. Mix well & set aside.

Line up corn tortillas on a baking sheet lined with parchment paper. Top each tortilla with cheese/slaw mixture, leaving a slight well in the center (think like a holiday wreath!)

Crack one egg in the center of each well & carefully slide into the oven on the lower rack.

Cook for 6 minutes for an over hard egg, a little less for a runnier yolk.

Top each taco with radish, greens, & peppers if desired. Fold in half & eat like a taco, or be fancy & use a knife and fork.

Serves 2.