Breakfast Tacos

Serves: 4

50g butter, plus a knob for the mushrooms

6 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

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.

Print Recipe www.alpro.com/uk