Avocado Tacos

INGREDIENTS

SERVES 4

50g butter, plus extra for the mushrooms

6 large British Lion eggs

2tbsp double cream or milk

100g small mushrooms, cleaned

6tbsp soured cream

1 avocado, peeled, stoned and diced

4tbsp crispy fried shallots or onions

1 quantity green sauce

1 quantity tacos (or use 8 small store-bought corn tortillas)

For the tacos:

75g fine cornmeal (or masa harina) 75g plain flour

100ml water

Pinch of salt For the green sauce: 2 cloves of garlic, sliced 4tbsp coriander, chopped 4tbsp lime juice

DIRECTIONS

Heat a cast iron frying pan or griddle pan until hot. Mix the taco ingredients together to form a firm but pliable dough.

Roll the dough on to a lightly floured sheet of baking parchment until 3mm thick. Cut out discs with a 9-10cm pastry cutter. Brush each with oil and cook on both sides in the hot pan for one minute until they turn a deep golden colour. Keep warm in a clean tea towel.

For the eggs, heat a saucepan on a low heat and add the butter. In a bowl, beat eggs and cream. Add the egg mixture to the butter and cook gently, stirring until just cooked but still loose. Season and take off the heat.

In a frying pan, cook the mushrooms in a knob of butter over a high heat and season to taste. Pound the garlic and the coriander into a paste in a pestle and mortar, then add the lime juice and mix well.

Load the taco up with a little egg, some mushrooms and avocado and top with soured cream, green sauce and crispy shallots. l Recipe from eggrecipes.co.uk