Jul 13 2026
Restaurants›Sixty Three Clinton›Breakfast Taco Recipe

Breakfast Taco Recipe

Inspired by Sixty Three Clinton
Time1h
Serves2

ajitama, salsa verde, trout roe

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Taco Base

Ajitama Topping

Salsa Verde

Garnish

Method

Prepare Ajitama

  1. 1

    Make the Ajitama

    In a saucepan, combine soy sauce, mirin, and water. Bring to a simmer. Soft-boil the eggs for 6-7 minutes, then plunge into ice water. Peel and marinate in the soy mixture for at least 30 minutes.

Make Salsa Verde

  1. 2

    Prepare the Salsa Verde

    Boil tomatillos until soft, about 5 minutes. Blend with cilantro, jalapeño, lime juice, garlic, and salt until smooth. Adjust seasoning as necessary.

Assemble Tacos

  1. 3

    Assemble the Tacos

    Warm the corn tortillas in a skillet. Slice the marinated eggs in half. On each tortilla, spread mashed avocado, top with ajitama, drizzle with salsa verde, and finish with trout roe.

More from Sixty Three Clinton