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Gluten-Free Breakfast Tacos

August 18, 2009

This is a tribute to the undiscovered wonders of Butter Lettuce (a.k.a. “Boston” or “Bibb” Lettuce).  Also, for those of you who haven’t yet tried the Chicken Sausage available through Urban Acres, this is one of the best way to enjoy its savory succulence!

Gluten-Free Breakfast Tacosbutter_lettuce

Ingredients:

Olive oil
Butter
8 pieces butter lettuce
1 lb country style chicken sausage from Windy Meadows Family Farm
8 farm-fresh eggs from Full Quiver Dairy Farm
A few tbs coconut milk
Shredded raw pepperjack cheese from the co-op
1 ripe avocado cut into 8 slices
Sea salt
Cracked black pepper

In a skillet over medium heat, slowly cook chicken sausage, stirring occasionally, until it crisps up nicely.  In another skillet over medium heat, add olive oil and butter.  In a bowl, scramble eggs with coconut milk and add to pan, stirring occasionally until light and fluffy.   Season eggs to taste with sea salt and cracked black pepper.  Slice avocados in half, remove pit, and then slice each half into four slices.  Shred cheese.

Now for the fun part of making tacos – stations!  Create a “station” for each ingredient – lettuce, sausage, eggs, avocado, and cheese.  Let people assemble their own tacos and then enjoy!

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