Your Recipe

Recipe Instructions:

2 to 4 small corn tortillas (you may double them up if you wish)
2 large eggs
1 ripe avocado
Kosher salt
Yogurt or sour cream and hot sauce, for serving

Blister the tortillas over an open flame until slightly charred. (Or, if you don't have a gas stove, toast in a very hot cast-iron skillet.)
While they blister, start scrambling your eggs. (I like them scrambled pretty soft in a small nonstick pan, but they're eggs—they're personal. Cook them how you like them.)
While your eggs are finishing, divide about half of the avocado onto the blistered tortillas. You can either mash it right on, or cut into slices. Lightly season with salt.
Pile on the finished eggs, a dollop or two of yogurt or sour cream, and a drizzle of your favorite hot sauce. Eat standing up.