Breakfast Tacos - Styles in the Kitchen

I make breakfast tacos on the weekends mostly, when I have more time to cook and eat. They make a welcome change from eggs on toast or my usual weekday on the go protein shake. There is only one rule here, I think they must include eggs but after that it’s up to you and what ever you have in your fridge and pantry. Thinly sliced radishes make a tasty, crispy inclusion here or thinly sliced cabbage instead of the rocket. Fresh tomato salsa is also welcome, along with some crumbled feta cheese but here is what I had yesterday morning. The ingredients below make enough for two breakfast tacos perfect sized breakfast for one, obviously increase the quantities if you are cooking for more people.

Ingredients

2 small corn or wheat tortillas
1 large egg
splash of milk or water
Salt and pepper to taste
a small knob of butter or a drizzle of olive oil
1/2 a small avocado
a small handful of rocket
4 – 5 slices pickled jalapenos
fresh coriander to taste
Hot sauce of choice

Method

Crack the egg into a small bowl and whisk it and the splash of milk or water with a fork. Season with salt.

Slice the avocado and roughly chop the jalapenos, messy work.

Heat a small frypan over medium heat. Fry a tortilla in a dry pan until hot and slightly blistered, you don’t want burnt here. Remove to a plate and repeat with the other tortilla. If you are cooking for more than one person wrap them in a clean tea towel to keep warm. Add the knob of butter or splash of oil, swirl it around in the pan.

Add the whisked egg and quickly stir with a wooden spoon to scramble it. This happens really quickly so be ready.

Divide the egg evenly among the tortillas.

Finally top with the other ingredients. I like to do this is layers to make sure even distribution of the coriander, hot sauce and jalapenos. Distribution is everything!