Tacos

Eggs, poached  12

Havarti, sliced  100g

Corn tortillas (6-in)  12

Arugula, fresh  70g

Tomato, diced small  1

Fresh tomatillo salsa

Tomatillos  3-4

Garlic cloves  2

Olive oil  ¼ cup

Cilantro, chopped fine  ½ bunch

Pickled onion

Red onion, 1in julienne   ½ 

Lemon juice   1Tbs

White vinegar   1Tbs

Salt   ½ tsp

1. Mix the ingredients together for the pickled onion and marinate overnight, stirring once or twice.

2. Blend ingredients together for the fresh salsa

3. Poach the eggs and lay on top of fresh arugula leaves. Heat corn tortillas, placing sliced Havarti cheese on each tortilla before placing the poached egg and arugula on top of that.

4.Spoon salsa and optional pickled onion as garnish and enjoy. Serve with the roasted corn and avocado salad alongside ginger tea and sparkling wine for a lovely lunch or brunch.

This recipe serves 6.