Breakfast tacos with eggs, avocado and salsa

Ingredients

For 1 serving

• Corn tortillas3
• Eggs2
• Avocado40 g
• Salsa40 g
• Cilantro3 g
• Extra virgin olive oil1 teaspoon
• Lime juiceto taste
• Saltto taste

Contains: eggs,

Method

1. Halve the avocado, remove the stone and slice the flesh; tear the fresh coriander.
2. Beat the eggs with a pinch of salt; heat the oil in a non-stick frying pan over a low heat and scramble them for 2–3 minutes, stirring with a spatula, until set but still creamy.
3. Warm the corn tortillas in a dry frying pan over a medium heat for 30 seconds per side, until soft and pliable.
4. Fill the tortillas with the eggs, avocado, salsa and coriander and finish with a few drops of lime juice.