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breakfast

Seriously Cheesy Breakfast Tacos

Tacos for breakfast, who knew?

15 2
Seriously Cheesy Breakfast Tacos | DonalSkehan.com, Tacos for breakfast, who knew?

breakfast

Seriously Cheesy Breakfast Tacos

Tacos for breakfast, who knew?

Friday, May 17, 2019
US / METRIC

4 flour tortillas

2 tbsp olive oil

100g good quality chorizo, diced

25g butter

4 eggs. beaten

100g vintage cheddar, grated

4 tbsp Jalapeno relish

4 spring onions, thinly sliced

Small handful fresh coriander leaves

Hot sauce, to serve

Sea salt and freshly ground black pepper

4 flour tortillas

2 tbsp olive oil

4 oz good quality chorizo, diced

2 tbsp butter

4 eggs. beaten

1 cup vintage cheddar, grated

4 tbsp Jalapeno relish

4 spring onions, thinly sliced

Small handful fresh coriander leaves

Hot sauce, to serve

Sea salt and freshly ground black pepper

15mins
Serves 2

Breakfast tacos were never something I made until I moved to Los Angeles. They are now our go to breakfast for friends! Go heavy on the cheese to ensure ultimate indulgence.

Heat one tablespoon of the oil along with the chorizo and toss in the pan for 1-2 minutes until they pick up a little colour, set aside on a plate.
Wipe the pan clean and add the remaining tablespoon of oil along with the butter to the pan, once the butter has melted add the eggs. Season. Cook gently, stirring, until just set. This will only take a minute, or less. Set aside.
Place tortillas onto the pan and spread over 1 tablespoon of the relish along with a quarter of the chorizo, eggs and cheese onto one half of the tortilla, folding the other half on top. Toast for a minute on each side until golden and the cheese has melted. Repeat with the remaining three tortillas.
To serve sprinkle with spring onions, coriander and a drizzle of hot sauce.
15mins
Serves 2

Ingredients
US / METRIC

4 flour tortillas

2 tbsp olive oil

100g good quality chorizo, diced

25g butter

4 eggs. beaten

100g vintage cheddar, grated

4 tbsp Jalapeno relish

4 spring onions, thinly sliced

Small handful fresh coriander leaves

Hot sauce, to serve

Sea salt and freshly ground black pepper

4 flour tortillas

2 tbsp olive oil

4 oz good quality chorizo, diced

2 tbsp butter

4 eggs. beaten

1 cup vintage cheddar, grated

4 tbsp Jalapeno relish

4 spring onions, thinly sliced

Small handful fresh coriander leaves

Hot sauce, to serve

Sea salt and freshly ground black pepper

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