Brunch Box: Breakfast tacos with avocado, mushrooms and scrambled egg

The perfect combination of avocado, mushrooms and scrambled egg – you’ll be having this breakfast taco every morning.

Brunch need not be a chore, especially not with these delicious breakfast tacos, courtesy of eggrecipes.co.uk

Easy to make and difficult to resist, you’ll be having breakfast tacos every morning.

For more brunch box ideas, take a look at our previous recipes here.

Breakfast Tacos

(Serves 4) 

Ingredients

• 50g butter, plus a knob for the mushrooms
• 6 large British Lion eggs
• 2 tbsp double cream or milk
• 100g small mushrooms, cleaned
• 6 tbsp soured cream
• 1 avocado, peeled, stoned and diced
• 4 tbsp 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
• 4 tbsp coriander, chopped
• 4 tbsp lime juice

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Recipe from eggrecipes.co.uk

More in this series…