Breakfast tacos
Method
Serves 4. (This recipe was created by Tom Walton for Delcado/Delroy Orchards.)
Preheat a medium frypan over medium-high heat and add the bacon to cook until crisp. Drain on some paper towel, keeping the fat in the pan.
Whisk the eggs together with a little salt and pepper. Heat the bacon pan and add the egg, stirring and creating folds with a wooden spoon until just set.
Put the cheese over the top of the eggs to melt through and remove from the heat.
In a bowl, combine the diced Delcado, eschallot, coriander and lime with a little seasoning to taste. Set aside.
Build the tacos by spooning the cheesy eggs over the tortillas, topping with the bacon, Delcado salsa. Add hot sauce to taste and extra coriander.
Handy Tips
For a hassle-free dicing of Delcado, place a cake cooling rack over a bowl. Cut the avocado in half and, while keeping the skin intact, gently press the cut side of the avocado halves down through the cooling rack. This will create an instant grid pattern, effectively dicing the avocado for you.
