The Great Mexican Breakfast

The Great Mexican Breakfast

The Great Mexican Breakfast

This is a delicious, dead easy brunch that will cure any hangover, restore good moods and pep you up for the weekend.  Serve with refried beans for absolute perfection.

Cooking time: 10 minutes

 

Ingredients

Olive oil/lard

4 corn tortillas

4 eggs

60g Lancashire cheese

A small handful chopped tarragon

Mission enchilada sauce (Combine tomato sauce and enchilada spice mix from Mission Mexican Enchilada Meal Kit)

Salt and pepper

 

To Serve

Refried beans

Crema

 

Method

Heat the sauce gently in a pan.  Melt 1-2 tbsp of lard or olive oil in a separate frying-pan and gently turn the flatbreads in the oil.  Put them in a low oven, wrapped in foil, to keep warm, along with four plates.  Add the tarragon to the sauce and stir.

Melt the rest of the lard in the frying-pan and turn the heat right up until the fat is sizzling.  Fry the eggs, two at a time, spooning the lard over the top of them so that they turn a golden colour at the edges and absorb some of the flavour.  Season the eggs well with salt and pepper. 

Put a flatbread on each plate and top with the tomato sauce.  Put a fried egg on top and scatter with the grated Lancashire.

This is delicious with salsa and refried beans.

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