Avocado & Egg Breakfast Tacos

Ingredients: (Makes 1)

Eggs 2
Salad Tomato 1, medium
Avocado 1/2 small
Tortilla 2 small, 6 inch
Lime Juice 1 lime
Spring Onion 1
Fresh Basil 4 leaves
Red Chilli 1

Instructions:

In a small bowl, mash the avocado until creamy. Mix in the diced spring onion,
juice of a lime, 1/4 of the finely diced red chili, and a handful of chopped basil.
Season the mixture with salt and pepper to taste. Set aside.

Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well
combined. Heat a non-stick pan over low heat, pour in the egg mixture, and gently
scramble. Stir slowly, pushing the eggs across the pan to form soft ribbons.
Remove from heat when the eggs are still slightly underdone, as they will continue
to cook in their residual heat.

Toast the tortillas in a dry pan over medium heat for about 30 seconds on each
side, or until they are warm and slightly crispy.

Assemble the breakfast tacos: Spread a generous amount of the avocado smash
on each toasted tortilla. Divide the scrambled eggs between the tortillas, laying
them over the avocado.

If desired, add an extra sprinkle of diced red chili or chili flakes for a spicy kick.

Nutrition Facts: