Shake up your first meal of the day with these tasty Mexican-inspired egg tacos. Filled with lashings of charred corn salsa and creamy avocado puree - they'll leave your regular toast for dead.
- 4 free-range eggs
- 8 tortillas
- Toasted sesame seeds and Mexican hot sauce, to serve
Charred corn salsa
- 1 poblano chilli
- 4 cobs of corn, husks and silks removed
- 1 bunch coriander, rinsed well and coarsely chopped
- 1 long red chilli, finely chopped
- ½ red onion, finely chopped
- 2 limes, juiced
- 1 tbsp olive oil
- salt and freshly ground black pepper, to taste
- 2 avocados
- 2 limes, juiced
- Salt and fresh ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the charred corn salsa, place the poblano chilli and corn on the barbecue, and cook, turning often, until charred all over. When cool enough to handle, remove the skin and seeds from the chilli and coarsely chop. Cut the kernels off the cobs, then combine all the ingredients in a bowl, season to taste and stir to combine.
For the avocado puree, lightly mash the avocados in a bowl, leaving some chunks for texture. Add the lime juice and season to taste.
Lightly beat the eggs together in a bowl. Heat a non-stick frying pan over high heat, add the eggs and stir for 10 seconds or until just scrambled.
Place the tortillas on the barbecue for a few seconds to warm up.
To serve, spoon a little avocado puree into each tortilla. Top with scrambled eggs, corn salsa, a sprinkle of sesame seeds and a dash of hot sauce.
Any authentic Mexican hot sauce, chili or tobacco sauce will do the trick.