The great Mexican breakfast

This is a delicious, dead easy brunch that will cure any hangover, restore good moods and pep you up for the weekend. Serve with refried beans for absolute perfection.

• Cooking: 10 mins
• Serves: 1

What you need:

• Olive oil/lard
• 4 Mission Mexican Corn Tortillas
• 4 eggs
• 60g Lancashire cheese
• A small handful chopped tarragon
• Mission enchilada sauce (Combine tomato sauce and spice mix from Mission Mexican Fajita Meal Kit)
• Salt and pepper

To serve

• Refried beans
• Crema

What you do:

1. Heat the sauce gently in a pan. Melt 1-2 tbsp of lard or olive oil in a separate frying-pan and gently turn the flatbreads in the oil. Put them in a low oven, wrapped in foil, to keep warm, along with four plates. Add the tarragon to the sauce and stir.
2. Melt the rest of the lard in the frying-pan and turn the heat right up until the fat is sizzling. Fry the eggs, two at a time, spooning the lard over the top of them so that they turn a golden colour at the edges and absorb some of the flavour. Season the eggs well with salt and pepper.
3. Put a flatbread on each plate and top with the tomato sauce. Put a fried egg on top and scatter with the grated Lancashire.
4. This is delicious with salsa and refried beans.

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