Chicken & Egg Tacos, Top Chef Season 2


  • 12 Eggs
  • 12 G-Free Corn Tortillas
  • 1 Roasted Chicken, meat removed and shredded
  • 2 Tomatoes, seeded and diced
  • 2 White Onions, peeled and chopped
  • 1 bunch Cilantro, leaved picked and roughly chopped
  • 2 Jalapenos, finely chopped
  • 2 Avocados, peeled and diced
  • 3 Tbsp Olive Oil
  • 3 Tbsp Butter (or more olive oil for GFCF)
  • Salt and Pepper for seasoning
  • Sour Cream for garnish (optional)


Heat oven to 300F

Wrap tortillas in foil and place in oven to warm.

In a small bowl, combine tomatoes, onions, cilantro, jalapeño and 2 tablespoons olive oil. Mix well. Season to taste with salt and pepper.

In a small bowl, mix avocados with 1 tablespoon olive oil. Season to taste with salt and pepper.
Crack eggs into a large bowl. Whisk vigorously until smooth.

In a large skillet, melt butter over medium low heat. Add eggs and cook, stirring frequently, to desired firmness.

To serve: Remove tortillas from oven. Divide eggs and shredded chicken meat between the tortillas. Top with tomato salsa and avocado. Garnish with sour cream if desired. Serve warm.

Recipe Courtesy: Chef Mike Midgley was a contestant on Season 2 of Bravo’s “Top Chef” and is the talented & hysterically funny owner of Midgley Catering in Stockton CA.

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