Crispy Parma Ham breakfast tacos

Method

1. Begin by heating a dash of oil in a large frying pan (you don’t need much as the Parma Ham will release some fat too), then add the pieces of Parma Ham. Cook for around a minute until crisp, turning over halfway, then drain on kitchen paper. Turn off the heat but do not clean out the pan – the ham fat will flavour the eggs.
2. Crack the eggs into a jug with most of the coriander (reserving some for a garnish), the sliced spring onions, a small pinch of salt and a good crack of black pepper. Beat with a fork, then turn the frying pan on low to gently heat the oil. Pour in the egg mixture and leave, undisturbed, for around 20 seconds until the eggs are starting to set around the edges. Use a rubber spatula to move the eggs gently round the edge of the pan, (rather than stirring like you would scrambled eggs) then push the spatula beneath the eggs and fold them over so you get a smooth cooked edge on top.
3. As the eggs are cooking, heat the tacos, either in the microwave or in a hot dry pan for around 30 seconds. When the eggs are cooked but still soft, create six taco-size piles of egg in the pan, carefully transfer to each taco, then top with shards of crispy Parma Ham. Crumble over the feta, drizzle with hot sauce, if you like, and finish with the rest of the chopped coriander. Serve with wedges of lime.