Mexican Breakfast Taco

Mexican Breakfast Taco

This is more like hangover food but it doesn’t mean that you still don’t need to know about it. It is so quick to make perfect for a weekend brunch. I also used a very slick Our Place pan! (Gift)

Like this recipe? Check out my other breakfast recipes here.

INGREDIENTS: 


2 tbsp olive oil


2 corn tacos (blue corn pictured from the Cool Chile Company)

2 eggs


40g grated cheddar


Handful of coriander, roughly chopped


2 tbsp chopped jalapeños


1 jalapeño, thinly sliced


1/2 lime

Set a large non-stick frying pan to a medium to high heat and add a spoon of olive oil laying in your taco. Fry for 30 secs on each side to warm it up. 



When it feels hot, crack an egg on top and cover with a lid for about 1.5mins or until it starts to look cooked. You might need to turn down the heat a little. 



Then top with half the cheese, coriander, both jalapeños, salt and use a spatula to fold over one side and squidge it down gently cook for another 30 secs -1min. 



Plate up! Top with a squeeze of lime juice. Do the same with the other. If it’s a big enough pan you can do two at a time.