Breakfast tacos

Elevate your usual brunch with these Tex-mex-style tacos. They’re filled with soft scrambled eggs, oozing cheese, crispy potatoes and bacon. We’ve borrowed the method of coating the rashers in flour from Joe’s Bakery in Austin, Texas – it helps the bacon crisp up as the fat renders down.

SERVES 4 PREP 15 mins plus overnight chilling COOK 45 mins EASY

8 rashers streaky bacon

2 tbsp plain lour

1 Maris Piper potato, cut into

1cm-thick slices

2 tbsp vegetable oil

4 eggs

50ml milk

8 small soft lour tortillas 100g monterey jack cheese

or cheddar, grated 1 avocado, stoned, halved and

sliced, to serve (optional) 100g mixed cherry tomatoes,

sliced, to serve (optional)

1 The day before you want to serve, arrange the bacon rashers in a single layer on a large plate or tray. Sprinkle over half the flour, then turn the bacon and scatter over the rest of the flour to fully coat. Cover and keep chilled overnight.

2 On the day of serving, heat the oven to 220C/200C fan/gas 7. Cook the potato slices in a pan of boiling water over a medium heat for 5-8 mins until almost cooked, but still retaining their shape. Arrange the potato slices over a baking tray in a single layer and drizzle over half the oil, then gently toss to coat. Roast in the oven for 25 mins, turning the slices halfway through, until golden and crisp at the edges.

3 When the potatoes are almost ready, heat the remaining oil in a large frying pan over a high heat for 1 min until hot. Carefully add the bacon (the oil may spit) and fry for 2-3 mins on both sides until crisp. Transfer the bacon rashers to the tray in the oven with the potatoes using tongs, then turn o‡ the oven. The potatoes and bacon will keep warm in the residual heat.

4 Whisk the eggs and milk together with a pinch of salt and some black pepper. Scramble the egg mixture in the residual oil from the bacon over a low-medium heat for 2 mins, or until cooked to your liking.

5 Meanwhile, warm the tortillas in a dry frying pan over a medium heat for a few seconds on each side. Remove from the heat and sprinkle the grated cheese evenly over one side of the tortillas. Set aside.

6 Add the bacon, potatoes and eggs to the tortillas. Serve two per person with the avocado and tomatoes on the side, if you like, then fold and wrap all the fillings inside.

GOOD TO KNOW calcium

PER SERVING 637 kcals • fat 31g • saturates 12g • carbs 57g • sugars 3g • ibre 4g • protein 31g • salt 3.5g

tip

You can increase or decrease the quantities depending on how many people you’re serving. To get ahead, the potatoes can be boiled a day in advance and baked when needed.

While nobody needs an excuse to invite friends and family round for lunch, Easter is a great reason to make a fuss