Mushroom, Asparagus and Halloumi Breakfast Tacos
October 16, 2020
Switch up your breakfast with these delicious Mushroom, Asparagus & Halloumi Breakfast Tacos. Full of heathy ingredients these tacos are a great high protein breakfast to start the day. Also included in this post: the secret to making the best scrambled eggs!
Tomato relish, halloumi, silky scrambled eggs.. is there any better way to start the morning?? I’m so excited to share this recipe with you today! These breakfast tacos were basically created from leftover ingredients I had in my fridge one morning when I had run out of my usual breakfast items. I had a few mushrooms left, some asparagus that was on it’s way out and an open jar of relish that needed to be used so I thought why not throw it all together with some scrambled eggs and cheese in a tortilla? The result was sooo delicious!
One thing I particularly love about this recipe is that it’s all cooked in the one pan. I’m a big fan of only using one pan if possible so there’s less clean up at the end. For this recipe I cook the veggies first then push them aside in the pan to keep them warm while the halloumi cooks. Once that’s done I put them aside on a plate and use the same pan again to cook the eggs. The eggs don’t take long to cook so I usually leave the veggie and halloumi mix uncovered, but if you’re worried about it going cold while the eggs are cooking you can cover the plate with aluminium foil.
The best scrambled eggs
Ok, if there’s one thing I’m always confident about cooking it’s scrambled eggs. I’ve cooked them enough times now that they come out perfect every time: light, silky, melt in your mouth goodness. Here’s a few tips on how to make the best scrambled eggs:
1. Keep the heat low.
You want to make sure the temperature is medium-low or low to ensure the eggs cook slowly. If eggs are cooked at a high temperature quickly they can become dry and overcooked. Each stove can be different so you may need to adjust the temperature depending on how quickly the eggs are cooking, if they’re getting stuck to the pan quickly and appear dry you may need to turn it down. Alternatively if you’ve been standing there for a few minutes and nothing seems to be happening you may need to turn up the heat slightly, but keep it low to medium-low. It will take a few tries to find that sweet spot.
2. Once you pour the eggs in, leave them for at least 20 seconds.
Once you’ve whisked the eggs in a bowl pour them into the pan and don’t touch them for a minimum of 20 seconds. It can help to count it out so you don’t get tempted to move them early. I usually use this time to quickly wash the bowl that the eggs were in. The reason for leaving them initially is to give the eggs time to cook on the bottom. This is one of the key steps to getting those beautiful folded silky looking eggs. Once you’ve left it for 20 seconds take a spatula or flat wooden spoon and gently push the egg from one side of the pan to the other, you should see it bunch up and have a folded, ribbon-like appearance.
3. Now gently push the eggs around the pan.
You may be tempted to start stirring now, don’t. At this stage you want to keep gently pushing the eggs around the pan. Have patience, it’s worth it. The idea is to push the cooked egg from the bottom up and let the uncooked egg on the top slide off and coat the bottom of the pan. Allow a few seconds each time the uncooked egg hits the bottom of the pan for it to cook on the bottom before pushing it along. Sometimes it can help to tilt the pan to allow the uncooked eggs to slide down to the bottom.
That’s it! Now you should have the softest, silkiest scrambled eggs every time.
If you’re looking for healthy breakfast ideas, particularly a high protein breakfast definitely give this recipe a try! You may also love my Easy Protein Pancakes linked here, or the crowd favourite Chilli Scrambled Eggs so check them out as well.
If you try this breakfast taco recipe I’d love to know what you think! Leave a comment so I can hear your thoughts and let me know how those silky scrambled eggs turned out.
I hope you enjoy!
Mushroom, Asparagus & Halloumi Breakfast Tacos
- 4 eggs
- 1 bunch asparagus
- 150 g cup mushrooms sliced
- 100 g halloumi cubed
- 1/4 cup tomato relish
- 4 small flour tortillas
- 20 g butter
- 1 tbsp olive oil
Heat oil and half of the butter in a large pan over medium-high heat. Add asparagus and mushrooms, season with salt and cook for 5 minutes flipping occasionally
Push the asparagus and mushrooms to the side of the pan then add the halloumi. Cook halloumi for 2 minutes, flip and cook for a further minute then stir in with the vegetables
Transfer mixture from the pan to a plate and set aside, then place pan back on the heat
Reduce heat to medium-low and add the remaining butter, swirl to coat the pan
Crack the eggs in a bowl and lightly whisk, then pour into the pan
Push eggs around the pan tilting to let the uncooked egg coat the pan, continue until all egg is cooked then remove from heat
Warm the tortillas briefly in the microwave as per the packet instructions
To assemble the tacos: place a tbsp of tomato relish on each tortilla, fill each evenly with the vegetable & halloumi mixture then top with the scrambled egg. Serve and enjoy!