Egg Avocado Breakfast Quesadilla (Print Version)
# Ingredients:
→ Base Components
01 -
2 flour tortillas, ready for that perfect crispy exterior
02 -
2 large eggs, fresh
03 -
1 cup shredded cheese (cheddar or mozzarella)
→ Fresh Additions
04 -
1 ripe avocado, sliced
→ For Cooking
05 -
1 tablespoon butter, for achieving that golden crisp
06 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Warm your non-stick skillet over medium heat and add a touch of butter, letting it melt until it starts to shimmer.
02 -
Crack each egg into the skillet with care, season with salt and pepper, and cook until the whites are set but the yolks remain deliciously runny. Set aside with care.
03 -
Place your first tortilla in the skillet and scatter half of your shredded cheese across its surface, creating a bed for your toppings.
04 -
Carefully place your perfectly cooked eggs on top of the melting cheese, then arrange your fresh avocado slices around them. Crown everything with the remaining cheese.
05 -
Top with the second tortilla and cook for 2-3 minutes until golden brown, then flip with confidence and cook the other side until equally crispy and the cheese is perfectly melted.
06 -
Transfer to a cutting board, slice into wedges, and serve while hot and melty.
# Notes:
01 -
Customize your quesadilla with additions like fresh salsa, a dollop of sour cream, or bright herbs
02 -
The key to perfect quesadillas is cooking them slowly enough to melt the cheese while getting the tortillas crispy