Chop red onion, Serrano chili, mushrooms, and scallions. Divide scallions into two portions. Crumble cotija cheese. Set aside toppings (salsa verde, pico de gallo, crème fraîche, cilantro, pickled red onion).
2. Cook eggs (Sear/Sauté HIGH):
Set your Claypot Oven to Sear/Sauté HIGH. Halfway through preheating, add 1/2 Tbsp butter. Pour whisked eggs into the pot. Stir continuously, lifting and folding, until soft and creamy. Season with salt and black pepper. Stir in 1 Tbsp crème fraîche. Remove eggs and set aside.
3. Cook protein mixture (Sear/Sauté HIGH):
Add 1 tsp olive oil to the same pot. Add red onion, mushrooms, and Serrano chili. Cook 2–3 minutes until softened and fragrant. Add chorizo and bacon. Stir until fully cooked and incorporated. Remove mixture and set aside.
4. Warm tortillas (Sear/Sauté HIGH):
After carefully wiping out your Claypot, add remaining 1/2 Tbsp butter and tortillas. Heat 2–3 minutes until warm and slightly crispy.
Note: Always use heat-safe gloves or utensils when handling the Claypot, as surfaces will be HOT.
5. Assemble tacos:
Place warm tortillas on plates. Layer with chorizo-bacon mixture, then scrambled eggs. Top with pickled red onion, remaining scallions, cotija cheese, pico de gallo, extra crème fraîche, salsa verde, and cilantro.
Notes:
Cooking eggs separately first ensures a soft, creamy scramble like Gordon Ramsay’s style.
The Claypot Oven allows each step to happen in one pot, with minimal cleanup.
These tacos are bold, flavorful, and perfect for brunch.
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