Easy Breakfast Tacos

Easy tacos Easy tacos

by Kevin Dundon

6 people 10 minutes 5 minutes

Ingredients

  • 6 medium Breakfast Sausages
  • 25 g Butter
  • 220 g Cherry Tomatoes , quartered
  • 1 small Chillis , sliced
  • 6 portion Corn Tortilla
  • 6 medium Eggs
  • 2 small Red Onion , sliced
  • 1 pack Signature Tastes Black Pudding , diced into small cubes
  • 6 tbsp Signature Tastes Fire Roasted Pepper Relish or ketchup
  • 210 g Signature Tastes Irish Dry Cured Maple Flavored Streaky Rashers
  • 2 clove Smoked Garlic
  • 2 tbsp Sour Cream

Method

  1. Preheat the oven to 150˚C. Sauté sausages over medium heat for four minutes until fully cooked. Transfer to a roasting tray and place in the oven to keep warm. 
  2. In the same pan, over medium heat, crisp up the bacon for three minutes on each side. Transfer the bacon in with the sausages to keep warm. 
  3. Next, using the leftover oil from the bacon, over medium heat, add the black pudding, onion, garlic and chilli and sauté for four minutes until the onions are softened. 
  4. In a wide saucepan, crack the eggs, add the butter and place over medium heat to scramble. Stir with a spatula until the eggs are cooked to your liking. Remove from the heat, add the sour cream and season.
  5. Place the tortilla on a tray and warm for two minutes in the oven.
  6. Now build the taco: Place the warmed tortilla on a plate and add scrambled eggs, sausages, some black pudding mixture and bacon pieces. Spoon on some red pepper relish and fresh coriander and an extra dollop of sour cream. 
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