Scrambled egg tacos

I like my scrambled eggs to run a fine line between scrambled eggs and, well, a just-set savoury, creamy custard. To make my eggs light and fluffy, I add a pinch of baking powder to the egg mixture before cooking. I love these breakfast tacos; they look great and can be made in a matter of minutes. I make a lightly spiced pico de gallo to scatter over the top with some hot sauce. The fresh tomato, onion and coriander (cilantro) is the perfect foil to the rich, creamy eggs. I’ve said it before and I’ll say it again, nobody is watching, so add whatever you like to your breakfast taco – it’s YOURS! I want mine with crispy prosciutto. Make ahead Pico de gallo can be made in advance and stored in the fridge for a couple of days. The shortcut Adding a generous helping of cream ensures the tastiest, softest eggs and adding that pinch of baking powder makes them fluffy without the need to whisk.

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% Daily Values based on a 2,000 calorie diet

Step 1

To make the pico de gallo, mix the tomatoes, onion, coriander and chilli in a bowl. Season to taste and squeeze over the lime juice. Set aside.

Step 2

Using a pair of tongs, carefully hold a tortilla over an open gas flame until hot and blackened in places. Keep the tortilla warm while you cook the rest (I wrap my tortillas in a clean dish towel).In a bowl, whisk the eggs, cream, baking powder and salt until fully combined.

Step 3

Melt the butter in a large, non-stick frying pan (skillet) over a medium–high heat. Pour in the egg mixture and cook until just set around the edge of the pan. Push the egg from around the edge into the middle, then tilt the pan and allow the uncooked egg to run to the edge. Keep repeating this process. When the eggs are just set, spoon them on top of the charred tortillas and serve immediately with slices of avocado, pico de gallo, hot sauce and lime wedges.