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November 11, 2013

Fresh Summer Breakfast Recipe

Soft breakfast tacos

Serves 4
INGREDIENTS
  • 2 vine-ripened tomatoes, seeds removed, finely chopped
  • 1 red chilli, seeds removed, finely chopped
  • 1/4 cup sliced coriander leaves
  • 1 tbs olive oil
  • 4-6 drops Tabasco sauce (optional)
  • 4 white-flour tortillas
  • 8 eggs, lightly beaten
  • 1/4 cup (60ml) pure (thin) cream

METHOD

  1. Step 1 – For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add Tabasco if desired, and season to taste.
  2. Step 2 – Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.
  3. Step 3 – Lightly whisk the eggs with the cream and remaining coriander. Season. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.
Source:  http://www.taste.com.au/recipes/14828/soft+breakfast+tacos?ref=collections,easy-breakfast-recipes




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