Breakfast Tacos
Serves: 4
Ingredients:
50g butter, plus a knob for the mushrooms6 large free-range 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
1 quantity green sauce
1 quantity tacos
For the tacos
75g fine cornmeal (or masa harina)
75g plain flour
Pinch of salt
For the green sauce
2 cloves of garlic, sliced
4 tbsp coriander, chopped
4 tbsp lime juice
method:
- 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 onto a lightly floured sheet of baking parchment until 3mm thick. Cut out discs with a 9-10cm pastry cutter. Brush each with oil and cook on both sides in the hot pan for 1 minute until they turn a deep golden colour. Keep warm in a clean tea towel.
- 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. 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. 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.
