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Breakfast Tacos

Serves: 2

 6 small tortillas
 6 streaky bacon rashers
 4 eggs
 6 generous tsp tomato relish
 50 g Dubliner Lighter Mature Red, grated
 1 spring onion, finely chopped
 34 tbsp chopped coriander
 Sliced jalapeño or hot sauce
1

Heat a pan over medium heat, once hot, warm the tortillas for about 1 minute on both sides. Keep toasted tortillas warm tucked in between two clean tea towels.

2

For the bacon, heat grill to highest heat then line a baking tray with tinfoil. Arrange the bacon in a single layer then grill for 2-3 minutes on each side until crispy.

3

Remove from the oven and drain bacon on paper towel.

4

For the scrambled eggs, heat a non-stick pan over medium heat. In a small bowl, lightly beat the eggs with a pinch of salt and pepper. Once the pan is hot, add a light drizzle of oil and a small knob of butter.

5

Pour the beaten egg into the pan and use a spatula to move the egg around as it cooks.

6

Remove from heat when cooked to your liking.

7

To assemble the tacos, spread about 1 tsp tomato relish in a line down the centre of a warmed tortilla, then top with scrambled egg and crumbled crispy bacon pieces.

8

Sprinkle over grated Dubliner Lighter Mature Red cheese, some spring onion and coriander.

9

Finally, top with a few slices of jalapeño or hot sauce. Eat immediately.