by Jamie Green
07/05/2014
Ingredients: -
Method: -
• Halve the avocado around the stone
• Peel and roughly chop the flesh
• Use a fork to roughly mash the avocado with the juice if half a lime and a good pinch of salt and pepper, then put aside
• Halve and dice the tomato
• Deseed and finely chop the chilli
• Pick and chop the coriander leaves (discard the stalks)
• Grate the Manchego or Cheddar
• Arrange all of the topping ingredients on a plate: the tomato, chilli, coriander leaves and grated cheese
• Trim and finely slice the spring onions
• Beat the eggs in a bowl with the spring onions and a good pinch of salt and pepper
• Reheat the tortillas in a large hot dry pan on a medium heat for about 1 minute on each side, or until warmed through
• Wrap them in foil to keep them warm while you get on with your eggs
• Melt the butter in a large frying pan on a medium heat
• Pour in the eggs
• Lightly tip the pan as the eggs cook
• When you see a layer forming on the bottom of the pan, sweep a rubber spatula around so you get little handkerchiefs of cooked egg surrounded by wonderful custardy egg
• Keep an eye on it and stir gently for a minute or so until the eggs are starting to scramble, but are still loose, then turn the heat off
• Peel and roughly chop the flesh
• Use a fork to roughly mash the avocado with the juice if half a lime and a good pinch of salt and pepper, then put aside
• Halve and dice the tomato
• Deseed and finely chop the chilli
• Pick and chop the coriander leaves (discard the stalks)
• Grate the Manchego or Cheddar
• Arrange all of the topping ingredients on a plate: the tomato, chilli, coriander leaves and grated cheese
• Trim and finely slice the spring onions
• Beat the eggs in a bowl with the spring onions and a good pinch of salt and pepper
• Reheat the tortillas in a large hot dry pan on a medium heat for about 1 minute on each side, or until warmed through
• Wrap them in foil to keep them warm while you get on with your eggs
• Melt the butter in a large frying pan on a medium heat
• Pour in the eggs
• Lightly tip the pan as the eggs cook
• When you see a layer forming on the bottom of the pan, sweep a rubber spatula around so you get little handkerchiefs of cooked egg surrounded by wonderful custardy egg
• Keep an eye on it and stir gently for a minute or so until the eggs are starting to scramble, but are still loose, then turn the heat off
• Lay one of the warm tortilla on a board
• Top with the scrambled egg, the chopped tomato and mashed avocado, then sprinkle over your chilli, coriander and grated cheese
• Lay the other tortilla on top and cut into four wedges
• Drizzle over some chilli sauce, if you fancy, then cut your remaining lime half into wedges for squeezing over and tuck in
• Top with the scrambled egg, the chopped tomato and mashed avocado, then sprinkle over your chilli, coriander and grated cheese
• Lay the other tortilla on top and cut into four wedges
• Drizzle over some chilli sauce, if you fancy, then cut your remaining lime half into wedges for squeezing over and tuck in
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