Mexican Inspired English Breakfast Recipe

Discover a Mexican-inspired breakfast paired with our English Breakfast Tea. The tea's bold, malty character balances the smoky chorizo, creamy guacamole and spicy jalapeño hash browns for a satisfying start to the day.

Mexican Inspired English Breakfast Recipe

English Breakfast

Difficulty

Easy

Time to Make

30 minutes

Blend

English Breakfast

FEATURED TEA

English Breakfast

To make this blend, our Tea Masters balance malty Indian Assam with brisk Ceylon and bright Kenyan teas. We use a high proportion of second flush Assam (leaves picked at the peak of their quality) to create an invigorating brew full of rich, comforting flavours.

Picture is of English Breakfast Tea

INGREDIENTS

Chorizo Scrambled Eggs

  • 50g chorizo
  • 2 eggs

Refried Beans

  • ½ tin black or pinto beans, drained
  • ¼ white onion, finely diced
  • ½ garlic clove, minced
  • Oil for frying

Guacamole

  • 1 ripe avocado
  • Juice of ½ lime
  • 2 tbsp red onion, finely diced
  • 2 tbsp coriander, finely chopped
  • Salt, to taste

Fresh Salsa

  • 1 large tomato, diced
  • 2 tbsp red onion, finely diced
  • Juice of ½ lime
  • 2 tbsp coriander, finely chopped
  • Salt, to taste

Jalapeño Hash Browns

  • 1 potato, grated
  • ½ jalapeño, finely diced
  • Salt, to taste
  • Oil for frying

To Serve

  • Tortillas

Method

Step 1: Make the Chorizo Scrambled Eggs

  1. Cook the chorizo in a frying pan over medium heat until crisp.
  2. Add the eggs and scramble together until cooked through.

 

Step 2: Prepare the Refried Beans

  1. Heat a little oil in a pan and fry the white onion with the minced garlic until softened.
  2. Add the beans and mash with a fork or potato masher.
  3. Continue cooking until thick and creamy.

 

Step 3: Make the Guacamole

  1. Mash the avocado in a bowl.
  2. Stir in the lime juice, red onion and coriander.
  3. Season to taste with salt.

 

Step 4: Prepare the Fresh Salsa

  1. Combine the tomato, red onion, lime juice and coriander in a bowl.
  2. Season to taste.
  3. Leave to stand for a few minutes before serving.

 

Step 5: Cook the Jalapeño Hash Browns

  1. Squeeze as much water as possible from the grated potato.
  2. Mix with the jalapeño and a pinch of salt.
  3. Heat oil in a frying pan.
  4. Fry spoonful’s of the mixture until golden and crisp on both sides.

 

Step 6: Assemble and Serve

  1. Warm the tortillas.
  2. Serve with the chorizo eggs, refried beans, guacamole, fresh salsa and jalapeño hash browns.
  3. Enjoy as a Mexican-inspired breakfast feast.
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