Frico Tacos with Egg Yolk Cheese

To cure the yolks: Mix salt and sugar in a food processor. Pour salt mixture into a container with a lid. Separate egg yolks and whites. Place whites in a small container and cover. Store in the fridge until ready to cook. Carefully place yolks in the salt mixture and cover completely with mixture. Place lid on top and store in the fridge for 4-7 days.

Preheat oven to 200 degrees. Remove yolks from the fridge and rinse with water. Place yolks in a bowl of water to remove any remaining salt mixture. Then pat dry with a paper towel.

Place yolks on a baking sheet and bake for 30-40 minutes or until dried out.

Mash avocado in a small bowl. Add lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

Heat olive oil in a small skillet and add a tortilla. Cook until crispy then flip over to cook the other side. Spread avocado over the top of tortilla.

Melt butter in a small skillet over medium heat. Add cheese to the perimeter of the pan in a circle. Leave the center open for the egg white. Cook the cheese until it starts to get crispy, about 2 minutes. Add an egg white to the center and cook until the egg is set, about 1-2 minutes. Add remaining salt and pepper on top.

Top tortilla with the egg frico and add a cured yolk on top. Grate the other yolk over the top. Add arugula and fold in half to eat.