- 1 fresh lime
- 1 fresh jalapeño chilli
- 1 bunch coriander
- 1 red onion
- ¼ red cabbage
- 1 tbsp red wine vinegar
- 1 avocado
- 150gm Oaxaca cheese (*see note)
- 8 rashers of streaky bacon
- 4 free range eggs
- 1 tbsp milk
- 8 small tortilla’s
- Hot sauce (we like the Green Jalapeño flavour) and Kewpie Mayonnaise to serve.
*Note: Oaxaca cheese is available at specialty stores and markets. Substitute with buffalo mozzarella or omit.
Pick out your favourite large serving platter and lay down the Coriander on one side. Most ingredients will be displayed here, so get creative!
Finely slice the jalapeño and place in a condiment bowl. Slice the lime into segments and place in condiment bowl.
Finely slice the onion and place on platter.
Finely slice the cabbage and mix with the red wine vinegar. Allow to sit for ten minutes before placing beside the onion.
Slice the avocado and shred the Oaxaca to fill the rest of your platter.
Rinse your chopping block so you can include in the display.
In the meantime, fry the bacon in a non-stick fry pan until crispy. Place on paper towel before moving to chopping block.
Whisk the eggs and milk briefly before adding to the pan on high heat with the still hot oil from the bacon (this will make your omelette fluffy)
After one minute, fold in half and cook until springy to the touch. Remove from the heat.
Wipe down your fry pan and one by one, heat each tortilla for twenty seconds or so before placing in a bowl covered with a tea towel to keep the heat in.
That’s it! Make yourself an espresso and enjoy
Recipe & Photography: @rossandrewartha