My uncle recently told me, “Brunch in New York has killed breakfast.” And it’s true. In the city’s desire for mid-day, boozy, maple-syrup-drenched weekend meals we’ve forgotten the art of breakfast. So lately I’ve taken to making breakfast at home on the weekend. You can whip these tacos up in less time than it takes to walk to the nearest hipster hangout.
Pull the tortillas out of the freezer the night before, if you think of it. If not, you’ll still be able warm them, it will just take a bit longer. Trim the tops and bottoms of the spring onions and run them under water for a minute. Then slice them into thin rounds. Heat a skillet over high heat with a tablespoon of olive oil. Add the spring onions and let them cook, without stirring, until nicely browned – almost charred – on one side. Remove from the pan and set aside on a plate. Add another tablespoon of oil to the pan and sauté the corn over medium heat until just warmed through. Put the corn in a small bowl and add the avocado, chopped into small cubes, the cilantro and the juice from half a lime. Season with salt and pepper. Wipe the pan clean and set over medium-low heat. Heat the tortillas in the pan, flipping them every minute or so to ensure they heat evenly. You’ll need to do this two or three at a time. As they come off the stove, wrap them in a clean tea towel. Once the tortillas are warm, beat the eggs quickly with salt and pepper. Scramble them in butter over medium-low heat. I like to bring everything to the table and build the tacos as I eat them. In each tortilla place a scoop of scrambled eggs, a dollop of corn salsa and a scattering of spring onions. And don’t forget the hot sauce!