BREAKFAST TACOS WITH NECTARINE AND AVOCADO SALSA
You can use whatever tortillas you like with these, I love making my own but when that feels like too much effort the La Tortilleria tortillas are excellent and gluten free. They mill the corn in Kensington so they’re a Melbourne made product and what’s not to love about something local?
Makes 4 tacos
Ingredients
SALSA
1/2 an avocado, 1cm dice
1/2 nectarine, 1cm dice
1 Tablespoon of coriander
1 Tablespoon spring onion
1 tsp lime juice
1/2 tsp chilli flakes
1 tsp olive oil
salt
TACOS
4 tortillas
2/3 cup brussels sprouts or cabbage shredded
1 tsp olive oil
1 tablespoon lime juice
2 Tbs grated parmesan or cheddar (try sauerkraut)
3 eggs
1 tsp butter
1 Tablespoon milk (optional, can use water)
salt and pepper
1. Combine salsa ingredients in a small bowl and stir. Set aside.
2. Dress the shredded cabbage in the lime juice and olive oil, season and toss. Set aside.
3. Whisk together the eggs and milk and season. Chop the butter up and add to the egg mix.
Heat a non stick pan over medium heat and toast the tortillas briefly on each side until warm. Remove and set aside (can wrap in foil to keep warm but you won’t be long now). Turn pan down to med-low, add egg and use a wooden spoon to immediately start pushing it across the pan and folding it over itself. Keep the egg moving and cook until ready; just a couple of minutes. The butter will melt into the egg as you cook it.
ASSEMBLY: Place cabbage on the bottom of the tortilla, top with egg, cheese and salsa. You can add extra hot sauce if you like! I used some left over harissa!