Breakfast tacos

We are still ploughing through the freezer with the un-enviable aim of defrosting the poor thing very soon; well, as soon as we manage to eat it empty. It might also come as no surprise to you that I still have a packet of corn tortillas left from the score I made at Borough Market in November when catching up with old University chums.


Eating out the freezer proves to be quite the culinary challenge and as I picked up five avocados this Friday (again at Borough), inspiration struck for Sunday brunch. Corn tortillas, avocados and eggs equalled the perfect breakfast taco.


What you will need
3 eggs
50g cheddar
6 corn tortillas or tacos
2 spring onions
1 fresh green chilli
A splash of milk
1 ripe avocado
1 tomato
1/2 tea spoon chilli flakes 
1 lime
Fresh coriander


Firstly prepare the salsa (it's kind of a guacamole). Chop the tomatos and onion and add to the avocado (chop, crush or blend, whichever you prefer) with the chilli flakes. Top with the juice of the lime and some of the fresh coriander.

Next, mix together the eggs, milk, chopped green chilli and chopped onions, seasoning well with salt and pepper.

Next, prepare the corn tortillas as per packet instructions. Mine only need a minute warming through in a frying pan.

Meanwhile, heat a tea spoon of oil in a frying pan and add the egg mix to make scrambled eggs. This should only take 1-2 minutes in a hot pan.

When almost cooked, add the grated cheddar and mix together.

Finally, spoon into the tacos and top with the salsa to serve.

Of course, this flling could also go into the large flour tortillas to make a delicious breakfast quesadilla.