Scrambled egg taco

Preparation time: 15 minutes. Breakfast of lunch for two.

Ingredients

• 4 eggs
• 150 ml (cooking) cream
• 4 Soft Corn Tortilla 12cm
• 50 g grated old cheese
• Butter (for baking)
• Pepper and salt

Instructions

Beat the eggs with the cream. Do this loosely and not too long, as the egg yolks and whites don’t have to be completely mixed.
Season the egg mixture with salt and pepper
Heat the butter in a non-stick pan over medium heat.
Turn the heat to low when the butter is no longer fizzy.

Pour the egg mixture into the pan and let it rest for 20 seconds. Do not stir in the meantime.
When the egg starts to set at the edges, slide the egg from the edge to the center with a spatula.This way the still liquid egg will also solidify. Do this ‘folding’ at a slow pace until all the egg is cooked. So you don’t stir your scrambled eggs.
When the egg is halfway through, turn off the heat. The pan still has enough heat to continue cooking the egg.

Meanwhile place the tortillas in the dry pan. Turn the tortilla every 20 seconds until it feels soft. Sprinkle the tortilla with the old cheese.

Spoon the scrambled eggs onto the aged cheese and cover with the remaining tortilla.
Toast the tortilla until the cheese has melted .
Garnish the tortilla with chopped chives before serving.

Serving tip for hot ones: Sprinkle the tacos with your favorite hot sauce.