Breakfast Tacos with Charred Zucchini and Red Pepper
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This is the last breakfast taco of the bunch, and the simplest, but certainly not the least delicious. (Here are some links in case you missed yesterday's potato and chorizo taco or Wednesday's spinach, bacon, and scrambled egg taco).
Seasoned eggs cooked low and slow in butter until just barely set and ultra-creamy, stuffed into a warm tortilla and topped with some charred zucchini slices and red pepper, served with a touch of cream, some crumbled cheese, sliced avocado, salsa, and lime wedges. It doesn't get much more basic than this.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.