Our supermarket's ethnic food aisle stocks these amazingly soft corn tortillas that were perfect for making breakfast tacos this morning:
... I got the idea from an old issue of Everyday Food. It's a very simple recipe. All you need are corn tortillas, eggs (one per taco), salsa and sour cream. Toast the tortillas in the toaster oven and set aside. Beat the eggs with some salt and pepper until frothy. Heat a skillet over low heat, add some butter and when the butter is melted and starting to bubble, add the eggs. Cook, stirring constantly, until set. Spoon the egg into the tortilla, top with salsa and sour cream and serve.
I also made some hash browns to go with our tacos. I peeled two small potatoes and cut them into a large dice. I also largely diced half a medium onion. In a non-stick skillet, heat some oil over medium-high heat and added the potato and onion. Season with salt and pepper, cover and cook for about 15 minutes until the potatoes are browned and soft, stirring occasionaly.