Boil water in a pot, gently add the egg, and cook for 6.5 minutes to achieve that perfect jammy yolk. Transfer to an ice bath to cool, then peel and slice in half.

Heat a drizzle of olive oil in a pan, add the hash brown and cook until golden brown on both sides. Remove from the pan and set aside.

Warm the corn tortillas in the same pan for about 1-2 minutes per side.

Smash the avocado with sea salt, pepper, and red pepper flakes to taste.

Assemble your tacos by placing crispy hash brown on a tortilla, followed by sliced egg, smashed avocado, lox, dill, and optional feta crumbles.

Drizzle with hot sauce if desired, and serve immediately.