Aaron McLean
Hot, rich and savoury, soft pillows of creamy eggs atop tortillas are given a nice hot zing with chilli sauce and a pungent edge with coriander. They’re just the ticket to clear away the cobwebs after a big night out.
Ingredients
—Butter 1 cup diced ham off the bone (see note), or substitute fried mushrooms, leftover roast chicken, flaked hot-smoked salmon etc. 6 slim spring onions (scallions), trimmed and chopped 8 medium (size 6) free-range eggs, at room temperature 2 Tbsp cream 4 soft wheat tortillas ¾ cup grated vintage or tasty cheddar 1 Tbsp chopped parsley ½ cup crumbled creamy-style feta, optional ½ cup chopped coriander (cilantro) Hot pepper sauce such as Culleys or Tabasco Jalapeno sauce
Method
—1 Heat 1 Tbsp butter in a small frying pan and add the ham. Cook for several minutes until browned, then add spring onions. Cook for 3-4 minutes more, just until the spring onions start to wilt. Turn off the heat.
2 Whisk eggs with a large pinch of salt, the cream, ham and spring onions. Melt 2 Tbsp butter in a medium-sized non-stick frying pan over low heat. Use a heat diffuser such as a Simmer Mat if you have one as it will provide a beautifully even heat (if you use a heat diffuser cook eggs over a medium heat or they will take an age to cook). Add eggs, stirring with a wooden spoon more or less continuously, but slowly, for about 7 minutes all up, until eggs set in creamy flakes; don’t over-cook. Sprinkle with cheese and parsley. Turn off the heat.
3 Have tortillas wrapped in foil and warming in the oven (or microwave briefly, wrapped in paper towels). Immediately the eggs are ready, remove from oven and foil, spoon on scrambled eggs then top with feta, if using, and coriander. Sprinkle with hot sauce to taste, roll up and eat!
Recipe notes
Do not use crappy ham pumped full of water for this or it will stew instead of frying to a golden crisp. Go for freshly sliced ham off the bone, or, use one of the other suggested fillings.
If using chicken, reheat in the same way. If using mushrooms, slice and fry in sizzling butter over a highish heat until golden. Season with salt and pepper. Hot-smoked salmon does not need heating – simply fry the spring onions on their own in a little butter, or leave them out. Chicken can be added to the eggs but mushrooms and salmon are best spooned on top of the eggs once they are cooked.
Other recipes using eggs
French Omelette with Bacon, Creme Fraiche & Chives
Hot-smoked Salmon with Sorrel, Poached Eggs & Crispy Pancetta
Hangover Cure – Black Beans, Avo, Eggs ‘n Chilli
Chorizo & Asparagus Spanish-style
Free-range eggs
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