Читать книгу Mexicana!: For the Love of Tacos, Nachos and All Things Fiesta - Esther Clark - Страница 9

BREAKFAST TACOS

These easy breakfast tacos are just the ticket on a lazy Saturday morning or even for lunch or dinner! If you’re veggie, swap the crispy bacon for thick slices of milky halloumi cheese, either grilled (broiled) or charred in a griddle pan.

SERVES 4

PREP: 10 MINUTES

COOK: 25 MINUTES

400g (14oz) small vine-ripened tomatoes

½ tbsp olive oil

12 rashers (slices) of smoked streaky bacon or 1 x 250g (9oz) block of halloumi, sliced

300g (11oz) baby spinach

3 tbsp double (heavy) cream

A pinch of freshly grated nutmeg

1 tbsp sunflower or vegetable oil

4 large free-range eggs

4 x 20cm (8in) soft corn tortillas

4 tbsp chilli jam or Smoky Chipotle and Tomato Chutney

Salt and black pepper

1. Keeping the tomatoes attached to the vine, rub them with the olive oil and season generously with salt and pepper. Heat a non-stick frying pan (skillet) over a medium-high heat. Add the tomatoes and fry for 5–6 minutes until blistered. Set aside.

2. Preheat the grill (broiler) to high. Line a baking tray (cookie sheet) with foil and lay the bacon on it. Grill for 4–6 minutes, turning halfway, or until the bacon is golden brown and crisp. If using halloumi, grill on each side for 1 minute or until evenly golden brown.

3. Meanwhile, place the spinach in a pan over a medium heat and add 1 tablespoon of water, cover with a lid and cook for 4–5 minutes until wilted. Transfer to a colander and squeeze out any excess liquid by pressing the spinach with the back of a wooden spoon. Return to a clean pan, along with the cream, nutmeg and some salt and pepper, and warm through over a low heat.

4. Heat the sunflower oil until hot in a non-stick frying pan over a medium heat. Once starting to bubble, crack in the eggs and fry until crisp around the edges with a just-set runny yolk.

5. Warm the tortillas through in a small dry frying pan over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with a fried egg, three crisp bacon rashers or slices of halloumi, a couple of charred tomatoes, a spoonful of spinach and a generous dollop of chilli jam or chipotle chutney. These might be a little fiddly to eat with your hands, as you would other tacos, so grab a knife and fork and a couple of napkins before digging in!