Recipe
A quick, crowd-pleasing breakfast using two of Britain’s finest ,St. Ewe Rich Yolk eggs and Barber’s Farmhouse Mature Cheddar. On the table in under 15 minutes. Serves 2.
Ingredients
- 4 St. Ewe Rich Yolk eggs
- 4 small corn tortillas
- 1.4 ounces Barber’s Mature Cheddar, finely grated
- 1 tablespoons butter
- 1 tablespoons fresh coriander, roughly chopped
- 0.5 red chilli, finely diced
- 2 spring onions, finely sliced
- 1 pinch salt and black pepper
Steps
- Warm the tortillas: Heat a dry frying pan over a medium heat. Warm 4 small corn tortillas for 2 minutes, each side until pliable and lightly toasted. Wrap in a clean tea towel to keep warm.
- Beat the eggs: Crack 4 St. Ewe Rich Yolk eggs into a bowl, season with 1 pinch salt and black pepper and beat well. The yolks on St. Ewe eggs are naturally deep and golden.
- Scramble low and slow: Melt 1 tablespoons butter in a non-stick pan over a low heat. Add the eggs and stir gently and continuously, taking the pan on and off the heat if needed. Remove just before they look fully set, they’ll carry on cooking.
- Build your tacos: Spoon the scrambled eggs onto the warm tortillas. Top with grated Barber’s Mature Cheddar, finely grated, small amount of red chilli, finely diced, 2 spring onions, finely sliced, and a generous handful of 1 tablespoons fresh coriander, roughly chopped.
