The Breakfast Club: Avocado & scramble egg tortilla
In a small pan wiped with a little cooking oil, break two eggs and add a small handful of grated white cheese. Scramble the eggs on medium heat till they reach the desired consistency. Stir in 4-6 quartered cherry tomatoes. Season with sea salt, pepper and a little chilli sauce. Pile into 3-4 corn tortillas, warmed (either in the microwave or in a dry, covered pan on the hob), add a slice of avocado and a squeeze of lime.
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