Chicken & Egg Tacos, Top Chef Season 2

Ingredients

• 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)

Directions

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.