El Egg Taco

Place eggs in medium salt pan and cover by one inch with room temperature water. Bring to boil. Boil exactly 7 minutes and turn off heat. You can peel under cold running water if you are in a rush or just leave them there to cool. Once carefully peeled, cut into ½-inch thick rounds.

Light a gas burner and place tortillas directly over flame. Usinf fingers flip a couple times until slightly charred at edges.

To serve, place 2 tortillas on each plate. Place ¼ avocado on each tortilla and mash down center. Arrange egg slices atop avocado, dividing equally. Top with greens and a drizzle of salsa macha. Finish with flaked salt.

If you don’t have salsa macha, simply drizzle a little olive oil over the greens and season heavily with salt and pepper. Serve immediately!