Open-face breakfast taco with roasted broccoli, fried egg, + pesto (gluten-free, dairy-free, vegetarian)

The toasty flavor of the broccoli complements the richness of the egg and the herby flavors of the pesto. To make this dish dairy-free, buy or make pesto without Parmesan cheese or sub in olive tapenade.

  • broccoli crowns, cut into small florets
  • extra-virgin olive oil
  • salt and pepper
  • eggs
  • corn tortillas
  • homemade or store-bought pesto of choice or olive tapenade, at room temperature
  • hot pepper sauce (optional)
  1. Preheat the toaster oven or regular oven to 400ºF. Line a baking pan with parchment paper.
  2. Toss the broccoli with olive oil and season with salt and pepper. Transfer to the prepared pan and spread into a single layer. Roast until browned on the edges and cooked through, checking every 5 minutes or so. Keep warm.
  3. Cook the eggs to order. Toast the tortillas.
  4. To serve, place a toasted corn tortilla on each plate, mound with broccoli, and top with an egg, a dollop of pesto, and a few drops of hot pepper sauce. ¡Olé!

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