breakfast tacos

Created by tom walton for Delcado

Put a spin on your weekend breakfast with these irresistible tacos created by the master of deliciousness chef Tom Walton! Quick, easy and incredible tasty – this recipe is the perfect choice for your next brunch.

“Move over eggs on toast, these Breakfast Tacos with Salsa made with Delcado avocados are the answer to delicious, lazy weekend mornings or any time of the day really,” says Tom.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 tacos

Ingredients

·      3-4 rashes streaky bacon, sliced

·      4 free-range eggs

·      Salt, pepper

·      ½ cup grated cheddar cheese

·      2 Delcado avocados, diced

·      1 eschallot, finely sliced

·      Large handful coriander, roughly chopped

·      Juice 1 lime

·      4 small tortillas, warmed & charred in a hot, dry pan

·      Hot sauce, to serve

·      Extra coriander leaves, to serve

Method

1. Preheat a medium fry-pan over a medium/high heat and add the bacon to cook until crisp. Drain on some paper towel, keeping the fat in the pan.

2. Whisk together the eggs with a little salt and pepper. Place the bacon fat pan back over the heat and add the egg, stirring and creating folds with a wooden spoon until just set. Add the cheese over the top of the eggs to melt through and remove from the heat.

3. In a bowl, combine the diced Delcado, eschallot, coriander and lime with a little seasoning to taste. Set aside.

4. Build the tacos by spooning the cheesy eggs over the tortillas, topping with the bacon, Delcado salsa, hot sauce to taste and extra coriander.

Tip

For a hassle-free method of dicing your Delcado, follow the steps: place a cake cooling rack over a bowl. Next, cut the avocado in half, and while keeping the skin intact, gently press the cut side of the avocado halves down through the cooling rack. This will create an instant grid pattern, effectively dicing the avocado for you.