Breakfast tacos

25 MINUTES | SERVES 2 | EASY

Warm tortillas filled with soft scrambled eggs, crispy sausage and zingy pickles – these breakfast tacos are a great way to start the day and are super-easy to make at home. At the restaurant we use blue corn tortillas.

butter for frying

cooking chorizo sausages 3, casings removed and cut into pieces

blue corn tortillas or soft corn tortillas 6 (buy blue tortillas from mextrade.co.uk)

double cream 1 tbsp

eggs 4

avocado 1 ripe, halved, then sliced into strips

crisps (we used M&S jalapeño-flavoured crisps) a handful

coriander stalks finely chopped to make 1 tbsp

lime 1, wedged, to serve

PICKLED ONION

red onion 1 medium, thinly sliced

jalapeño 1, deseeded and finely chopped limes 2, juiced

agave syrup 1 tbsp

• Combine the onion, jalapeño, lime juice and agave syrup in a bowl. Add a pinch of salt and massage into the onion for a minute or so. Leave to sit for at least 30 minutes (this can be made a few days in advance).

• Heat a knob of butter in a frying pan and fry the chorizo until crisp.

• Cook the tortillas in a very hot pan for a few seconds until softened and warmed up.

• Whisk the double cream into the eggs and season. Melt a knob of butter in a pan over a low heat and pour in the egg mixture. Using a silicone spatula, swirl and sweep the eggs until they look slightly thickened. Take the pan off the heat before they’ve finished cooking and the mixture still looks a bit wet.

• To serve, put the tortillas on a plate and top with sliced avocado, scrambled egg, chorizo, pickled onion, crisps and coriander stalks. Serve with a lime wedge for squeezing over.

PER TACO 398 KCALS | FAT 22.2G SATURATES 7.2G | CARBS 34.8G | SUGARS 7.3G FIBRE 5.7G | PROTEIN 11.8G | SALT 1.5G