This will definitely get you going in the morning, especially if you use fresh chillies and chilli sauce like I’ve done here. If that’s not your thing, feel free to adjust this to suit your taste – it will still be delicious. Great with a mug of strong coffee.
In America you see generic hot chilli sauces everywhere, and good supermarkets and shops should stock something similar in Britain. Just don’t mistake them for the sweet chilli versions out there. If you’re a chilli freak, like me, make your
own (see page 240). It’s simple, so tasty, and you’ll have it on hand, ready to spice up all sorts of lovely dishes.... Read more.
Roughly mash your avocado with the juice of 1 of your limes and a good pinch of salt and pepper, and put aside. Arrange the rest of your topping ingredients on a plate: the tomato, chilli, coriander leaves and grated cheese.
Quickly reheat the tortillas in a hot dry pan for 20 seconds on each side until warmed through. Wrap them in foil to keep them warm while you get on with your eggs.
Beat the eggs in a bowl with the chopped spring onions and a good pinch of salt and pepper. Melt the butter in a large frying pan on a medium heat and pour in the eggs. Lightly tip the pan as the eggs cook, and when you see a layer forming on the bottom of the pan, sweep a rubber spatula around so you get little
Handkerchiefs of cooked egg surrounded by wonderful custardy egg. Keep an eye on it and stir gently for a minute or so until the eggs are starting to scramble, but are still loose.
Get your 2 plates and lay a warm tortilla on each one. Divide the scrambled egg between them, top with the chopped tomato and mashed avocado, and sprinkle over your chilli, coriander and grated cheese. Lay another tortilla on top, and drizzle over some chilli sauce. Cut your remaining lime into wedges for squeezing
Over and dive in.