Mexican breakfast


  • 100g Macphie Nacho Cheese Sauce
  • 4 small tortillas
  • 4 free range eggs
  • Nob of butter
  • 50g diced cooking chorizo
  • Small bag baby spinach
  • 50g smashed avocado
  • 1 small tomato
  • 25g green jalapenos
  • Coriander
  • 2 wedges of lime
Nacho Cheese Sauce


  1. Shallow fry the tortillas in hot oil, remove and drain onto kitchen roll and shape carefully into basket shapes while hot. Season with salt.

  2. In a large frying pan on a moderate heat, fry the diced chorizo until caramelised then add the spinach. Stir until wilted, season with salt, remove onto a piece of kitchen roll with a slotted spoon to keep warm with the tortilla baskets and put the pan back onto the heat.

  3. Add the butter to the hot pan and roll it around till hot and foamy. Carefully crack the 4 eggs into the pan and fry whilst basting with the hot butter.
    Cook the eggs to almost your liking, season with salt, then turn the pan off.

  4. Whilst the eggs are resting, assemble your breakfast by first adding the fried tortillas, 2 on each plate, followed by the cooked chorizo and spinach. Then add your perfectly fried eggs and generously drizzle with your hot Macphie Nacho Cheese Sauce. Add dollops of smashed avocado and garnish with chopped tomato, jalapenos, and coriander. Serve with lime wedges.

Products used