Ingredients

Method

• 8 free-range eggs
• ¼ cup cream
• 60 g Cheddar, grated
• 2 T oil
• 40 g butter
• 100 g frozen sweetcorn
• 2 spring onions, thinly sliced
• coriander a handful, roughly chopped, plus extra for serving
• sea salt and freshly ground black pepper, to taste
• 4 tortilla wraps, toasted
• 2 avocados, sliced
• 4 T sour cream
• 50 g Woolworths pickled red onion
• 1 bird’s-eye chilli, thinly sliced
• 1 x 45 g packet Doritos
• a dash Clarks Kitchen Chipotle Chilli Sauce (available at Woolies)

Method

Ingredients

1. In a bowl, whisk the eggs, cream and cheese together.

2. Heat a pan over a medium heat. Add the oil and butter and allow the butter to melt. Gently fry the sweetcorn and spring onion until the sweetcorn is slightly golden.

3. Pour in the egg mixture and cook, stirring gently, for 3–4 minutes or until cooked to your liking. Season with salt and pepper.

4. Spoon the eggs onto the tortillas and top with the avocado, a dollop of sour cream, pickled red onion, a bit of chilli and some crushed Doritos. Serve hot.

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Photograph: Shavan Rahim
Videography: Romy Wilson