Savory Breakfast Tacos and Coconut Cream Cheese by Rachel Mansfield

Savory Breakfast Tacos and Coconut Cream Cheese Recipe

Coconut “Cream Cheese”

1 13 ounce can of full fat Coconut Milk (or around 13 ounces – chilled in fridge overnight)
1/2 tablespoon nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Juice from half a lemon

1) Using a can opener, open the coconut milk can and scoop out solids into a medium-sized bowl (leave liquid in can, we may use)
2) Let the solids sit for about 5 minutes to soften a bit
3) Add garlic powder, nutritional yeast, salt and pepper and lemon to bowl and whisk with hand mixer until fluffy for about 3 minutes (if not softening, add just a tiny bit of the coconut water from the can)
4) Once cream cheese is fluffy and mixed well, pour into a tupperware of choice and leave in fridge for about 5 days

Breakfast Tacos

2 Handsome Brook Farms Organic Pasture Raised Eggs
2 tortillas of choice (see above for brand I used)
4 tablespoons of wild smoked salmon
1/2 avocado, diced
1/2 cup spinach

1) Grease a cast-iron or medium-sized pan and turn to medium/high heat
2) Crack two eggs onto the pan and turn the heat down to LOW and cook for about 3 minutes so the egg white is cooked but the egg yolk is going to stay runny
3) Meanwhile, heat tortillas how you prefer and add to plate and add avocado, lox and spinach
4) Add eggs on top then add cream cheese!

Enjoy immediately!


Get the Full Recipe from Rachel Mansfield

Learn More about Pasture Raised Eggs and Why Organic Eggs are Better!

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