E1: Breakfast Tacos

INGREDIENTS

3 rashers of bacon

4 eggs

1 tbsp milk

20 g butter

420 g canned corn kernels, drained

1 avocado

2 ½  tbsp extra virgin olive oil

½ bunch coriander

1 lime

½ bunch large leaf rocket

1tbs green chilli habanero sauce or any chilli sauce

5 tortillas

1 cup grated cheddar cheese

Salt and pepper to season

method

Preheat oven to 200’C.

Remove the rind from the bacon then cut into 1.5cm strips. Add to a large frying pan over high heat and cook for 5 mins.

Meanwhile, crack eggs into a bowl, add milk and whisk to combine. Set aside.

Add corn to pan, reduce heat to medium and cook for a further 3mins. 

Meanwhile, remove pit from avocado and finely dish flesh. Pick coriander leaves and finely dice the stalks. Zest half the lime, and juice the same half. Cut remaining half of lime into wedges. Place into a bowl. Season with a pinch of salt. Stir in 2 tbs olive oil and 1 tbs chilli sauce, or to taste.

Add corn and bacon to avocado and mix well.

On a large tray, lay tortillas out separately and sprinkle over grated cheese. Place in oven for 5 mins or until cheese is melted.

Return the same pan to the heat and reduce to low. Add 20g butter and remaining olive oil. Once butter is starting to sizzle, add eggs and fold gently until just set. 

Top cheesy tortillas with egg, bacon, corn and avocado salsa. Add coriander and rocket and serve with lime wedges.