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Neil Rankin's breakfast tacos

Neil Rankin's breakfast tacos

Who says you can’t have tacos for breakfast?! If you’re looking for something a little different to start your day with, have a go at making these breakfast tacos with eggs, avocado, mushrooms and onions. Trust us, you’ll love ‘em.

 

Serves

4

Prep: 

15 mins

Cook: 

15 mins

Average: 4.8 (4 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
53337.6g17.4g31.8g17.9g0.70g

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.
  2. 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.
  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. Season and take off the heat.
  4. 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.
  5. Load the taco up with a little egg, some mushrooms and avocado and top with soured cream, green sauce and crispy shallots.