Egg Tacos

Egg Tacos, Step by Step

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1. Warm the tortillas in a dry pan for 20 seconds on each side and wrap in a clean tea towel.

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2. Beat the eggs with the milk and salt.

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3. Melt the butter in a frying pan over a medium-low heat. Add the eggs and stir slowly for 3 minutes until just set but still glossy.

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4. Fill the tortillas with the eggs and cheese. Top with the salsa and coriander and fold.

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Notes for Getting It Right

• Keep the heat medium-low for creamy eggs.
• Take the pan off the heat while the eggs still look glossy.
• Warm the tortillas first, or they will crack when folded.
• Add sliced avocado if you have one.

Serving Suggestions

• Refried beans
• Sliced avocado
• Hot sauce
• Fresh fruit

Storing & Reheating Egg Tacos

Best eaten straight away. The cooked egg keeps in the fridge for 1 day.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.