Huevos rancheros breakfast pita pockets

Tamara West

These huevos rancheros breakfast pita pockets can be put together in less than three minutes and are so yummy they’re guaranteed to put a smile on the face of the grumpiest of early risers.

Ingredients

2	Eggs, beaten
1	Pita pockets, wholemeal
3 slices	Avocados
1	Tomato, small, sliced
1 ½ Tbsp	Salsa, tomato
2 Tbsp	Coriander, chopped

Directions

1. Season eggs with salt and pepper and either scramble in the microwave, or on the stove top (see below for methods).
2. Warm pita pocket briefly in microwave for 20-30 seconds. Cut 2cm off the top (so there is an opening), and stuff with avocado, tomato, scrambled eggs, salsa and coriander.

To scramble eggs

In the microwave: Place beaten eggs and a small knob of butter in a bowl and microwave for 45 seconds to 1 minute on high, then whisk with a fork and microwave a further 30 seconds.

On the stove top: Melt butter in a small frying pan on medium heat and add beaten eggs. Use a spatula or wooden spoon to move eggs around the pan while they cook (about 1-2 minutes). I prefer my eggs soft and ever so slightly runny, but it's up to you how cooked you want them.