The great Mexican breakfast

Thomasina Miers delicious, dead easy brunch will cure any hangover, restore good moods and pep you up for the weekend. Serve with refried beans for absolute perfection
By Thomasina Miers
The great Mexican breakfast
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • olive oil or lard
  • 4 corn tortillas, such as Mission Mexican Corn Tortillas
  • small handful chopped tarragon
  • enchilada sauce, such as Mission enchilada sauce (combine tomato sauce and enchilada spice mix from Mission Mexican Enchilada Meal Kit)
  • 4 eggs
  • 60 g Lancashire cheese, grated

To serve

  • refried beans
  • soured cream


1. Heat the enchilada sauce gently in a pan. Melt 1-2 tbsp of lard or olive oil in a separate frying-pan and gently turn the tortillas in the fat. 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 tortilla on each plate and top with the tomato sauce. Put a fried egg on top and scatter with the grated Lancashire.

Recipe provided by Mission Mexican

Rate This Recipe