This recipe first appeared in Food magazine.
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Ingredients
Method
1.Heat olive oil and fry bacon strips until crispy and red onion until coloured and tender.
2.Whisk eggs, cream, smoked paprika and salt together. Heat butter in a small pan and pour in the egg mixture; move mixture around the pan with a fork until scrambled and just set.
3.Slice avocado and toss with lemon juice and chives.
4.Heat tacos according to pack instructions, then fill with bacon and a spoonful of scrambled egg. Garnish with red onion and avocado.
Note
- These are great for large brunch gatherings; cook the bacon and onion in the oven, make a large pan of eggs and let guests fill their own tacos. – For another version of this dish, you can use large tortilla wraps, filled, rolled and cut into lengths. If you have allergies check tacos or wraps are gluten-free. PER SERVE Energy 817kcal, 3421kj • Protein 32g • Total Fat 65g • Saturated Fat 23g • Carbohydrate 25.8g • Fibre 3.2g • Sodium 1838mg
