Breakfast tacos

Breakfast tacos

Scrambled eggs with a difference! These would make a fantastic brunch on Father’s Day.

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseBreakfast
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 12 Essential British Smoked Bacon Streaky Rashers
  • 1 Essential Lime, juice
  • 1 tsp clear honey
  • ½ Essential Red Onion, finely sliced
  • 4 Essential Tortilla Wraps
  • 1 tbsp vegetable or sunflower oil
  • 6 No.1 Longstock Gold eggs
  • 1 Essential Ready to Eat Avocado, chopped
  • 1 pinch chilli flakes


  1. Preheat the oven to 200ºC, gas mark 6. Arrange the bacon rashers over a large foil-lined baking tray and roast for 20 minutes until golden and crispy, turning halfway. Meanwhile, in a small bowl, mix the lime juice and honey with a pinch of salt and stir in the onion; set aside until ready to serve.

  2. Using a round plate or bowl measuring 11-12cm in diameter as a template, cut the tortilla wraps into circles with a knife. You should get 2 tacos from each large tortilla. Once the bacon is crisp, turn the oven off but leave the bacon in the oven to keep warm. Arrange the tortillas on another baking tray or piece of foil and warm in the oven with the bacon for 2 minutes.

  3. Heat the oil in a large saucepan over a medium-high heat. Lightly beat the eggs in a bowl with a pinch of salt, then add to the pan, stirring until quite firmly scrambled. Pile the eggs onto the warm tacos and top with the avocado. Roughly chop the bacon and scatter over the top with the pickled onions, plus a splash of the pickling liquid and some chilli flakes.

Cook’s tip

Tortilla wraps

Cut leftover tortilla pieces into random shapes, brush with a little oil, then sprinkle with paprika and sea salt. Bake at 180°C, gas mark 4, for 5-10 minutes until golden. Serve with guacamole or salsa.


Typical values per serving when made using specific products in recipe


2,308kJ/ 553kcals



Saturated Fat












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