- 2 x 180g Huon Wood Roasted Salmon
- 4 Corn tortillas
- 8 Free range eggs
- 2 Avocadoes, peeled and sliced
- 1 Red chili, finely diced
- 1/2 cup Coriander leaves
Heat a large fry pan and toast the tortillas until warm. Wrap in a clean tea towel and set aside.
Take a medium bowl and whisk the eggs until well combined. Season with salt and pepper.
In the same pan used for the tortillas, reduce heat to very low, add a knob of butter or oil and gently cook the eggs until soft curds form, remove from heat immediately.
To serve, place a warm tortilla on four plates, top each one with scrambled eggs, then the avocado slices. Flake the Huon Hot Smoked Salmon and divide over the four plates and finish with chili and coriander leaves.
Serve with your favourite Mexican sides like fresh lime or hot sauce if you want to get fancy.