A healthy, high-protein breakfast. These mushroom and egg tacos are perfect for the weekend.
Chipotle Mushroom & Egg Breakfast Tacos
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30 mins cook
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Serves
4
FOR THE TACOS
Portobello Mushroom
Chipotle Paste
Egg
Pumpkin Seed
Corn Tortilla
Feta
Fresh Coriander
Chilli Flakes
Olive Oil
Salt
FOR THE CREMA
Greek Yoghurt
Fresh Coriander
Feta
Olive Oil
Lime
Serves
4
FOR THE TACOS
Portobello Mushroom
Chipotle Paste
Egg
Pumpkin Seed
Corn Tortilla
Feta
Fresh Coriander
Chilli Flakes
Olive Oil
Salt
FOR THE CREMA
Greek Yoghurt
Fresh Coriander
Feta
Olive Oil
Lime
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Step 1.
Heat the oven to 200°C. Slice the mushrooms into 1cm-thick slices. Put the chipotle into a large bowl with a generous drizzle of olive oil. Season with salt and toss through the sliced mushrooms. Put the mushrooms onto a baking tray and roast for 15-20 mins until golden brown.
Step 2.
Meanwhile, put all the crema ingredients (minus the lime) into a blender and blitz until smooth. Zest half the lime in, then taste and season with salt, pepper and lime juice.
Step 3.
Crack the eggs into a bowl, season with salt and whisk together until smooth. Place a dry non-stick frying pan over a medium heat. Once hot, toast the seeds (you know they’re ready once they start popping) and then transfer to a bowl.
Step 4.
Add a drizzle of oil to the now-empty frying pan, then pour the eggs in. Continuously stir until a fluffy scramble forms. Remove from the heat whilst the eggs are still slightly runny.
Step 5.
Heat the tortillas in a dry frying pan, then load them up with crema, chipotle mushrooms, scrambled eggs, toasted seeds, coriander and chilli flakes. Serve with any remaining lime, cut into wedges.
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