Scrumdiddlyumptious Breakfast Taco

1.Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the pan.

2.Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and pepper to taste.

3.Cook the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.

4.While the eggs are cooking, warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side until pliable.

5.Once the eggs are cooked to your liking, remove them from the skillet and gently place one egg on each tortilla, ensuring the yolk remains intact.

6.Sprinkle shredded cheddar cheese over the eggs, allowing it to melt slightly from the heat of the egg.

7.Top each taco with slices of avocado, a spoonful of fresh salsa, and a sprinkle of chopped cilantro.

8.Serve immediately while the yolks are still runny, allowing the rich egg yolk to overflow and mix with the cheese and toppings.