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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This Mexican, ranch style breakfast comes from The Australian Women's Weekly cookbook, Cafe Favourites. You can serve it with some Tabasco sauce, or some hot chilli sauce, if you want to heat it up a bit! Ingredients:
500 g chorizo sausage, sliced into thick diagonal slices |
8 eggs |
1/2 cup cream |
20 g butter |
4 flour tortillas |
1 cup cheddar cheese, coarsely grated |
2 small tomatoes, finey chopped |
1/2 small red onion, finely chopped |
1 tablespoon red wine vinegar |
1 tablespoon olive oil |
1/4 cup fresh coriander, coarsely chopped |
Directions:
1. Preheat oven to 160°C.
2. Make fresh tomato salsa.
3. Cook chorizo on heated grill plate until well browned. Drain on absorbant paper; cover to keep warm.
4. Whisk eggs and cream in medium bowl. Melt butter in medium frying an; cook egg mixture over low heat, stirring gently, until creamy.
5. Meanwhile, place tortillas on oven tray, sprinkle with cheese; warm in oven until cheese melts.
6. Divide tortillas among serving plates; top with egg, chorizo, and salsa.
7. FRESH TOMATO SALSA:.
8. Combine tomatoes, onion, vinegar, and oil in small bowl; cover, stand 15 minutes. Stir in coriander just before serving.
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