This Little Pig sometimes wakes up and just feels like donning a moustache. It’s not a feeling this swine can explain, but it feels that it may come from craving the delightful flavours of a fresh Mexican breakfast. Luckily, This Little Pig has the perfect dish that is light, filling and juuuuuust right for a Sunday morning treat.
As one of This Little Pig’s friends said when trying this divine meal out, “you have to forget everything your mum taught you and anchor your elbows on the table and really lean into it!”. So with those parting words of advice on how to inhale this dish, don your moustache, fix your sombrero on your head and tuck into a world of Mexican breakfast delight. Ola/oink!
Mexican Breakfast Tortilla
Feeds: 2 Hungry Mexican Infused Piglets.
Prep Time: 15 Mins. Cooking Time: 4 Mins.
Ingredients for Amazing-ness:
1 x Lime
1 x Shallot
1 x Red Chilli
1 x Coriander
2 x Roma Tomatoes
1 x Avocado
2 x Spring Onion
½ x Coriander Bunch
¼ x Mint Bunch
4 x Free Range Eggs
1 x Tbs Vinegar
1 x Tbs Tabasco (depending on you chilli levels)
2 x Handfuls of Cheddar Cheese Grated
100g x Sour Cream
4 x Tortillas
75g x Mixed Beans
How to Make Amazing-ness:
- Finely dice your spring onion (2) (chopping off his tops and ends and discarding).
- Roll your chilli (1) firmly under your hand (this dislodges the seeds) before chopping off his top and banging all the seeds out. Then slice finely (don’t go wild here, as chilli first thing in the morning can be a little shocking to a sleepy piglet).
- Pull coriander (1/2) and mint leaves (1/4) off the stem.
- Dice tomato (2) into small 1 cm chunks.
- Finely peel and dice shallot (1).
- Slice your avocado (1) into the same sized squares as your tomato. Every piglet has their own method on how to do this but This Little Pig’s method is to simply slice the avocado in half and then slice lines into the avo and then scoop out of the skin with a spoon.
- Place your spring onion, drained mixed beans, chilli, tomato, shallot and avocado into a bowl. Rip up your coriander and mint leaves and place on top.
- Cut your lime (1) into thirds – the best way to get all the juice is to firmly roll the lime under the palm of your hand and then cut around the core and discard him.
- Now squeeze your lime over the salsa, pour over your Tabasco (1 Tbs – but put in more if you like it hot) and give it a good scrunch of pepper and then gently mix together.
- Heat a fry pan filled with about 4cm deep of water and bring to a low bubbling boil.
- Pour in your vinegar (1 Tbs) and reduce the water to a simmer (you don’t want big, craaaazy bubbles).
- Now this is the mildly tricky bit – but don’t panic piglets, it is achievable! Very gently crack your egg and holding it as closely as you can to the water, oooooohhh so slowly let your egg pour out of the shell into the hot water. The idea behind this is, the slower you crack it in, the more time the egg will have to firm up as he pours in. Repeat for the other 3 eggs. Making sure the water doesn’t start boiling or bubbling too much, let the eggs cook for 4 mins (if the top of any eggs are out of the water, occasionally spoon some of the pan water over them to aid the cooking process.
- Whilst these babies are poaching, prepare your glorious breakfast tortilla for the piece de resistance (that’s the egg if you’re wondering).
- Take your tortillas and pop onto a plate then heat for 30 seconds in the microwave on high.
- Take them out of the microwave and pop onto a plate or board. Now only place the fillings to 3/4 of the way along your tortilla as the end you leave free will be where you fold in first to make sure all your goodies don’t fall out the bottom. Place your cheddar, sour cream onto your tortilla and then top with a few spoonfuls’ of your salsa.
- Remove your egg with a slotted spoon and ensure all the water is drained and place on top of your salsa. Gently cut open with a knife to allow the gooey goodness to spread about your tortilla.
- Finish with a good scrunch of pepper and a satisfied grin.
- Now fold in the bottom and then the sides and as suggested earlier, anchor your elbows on the table and really LEAN INTO IT! Enjoy. Oink!