Heat a pan over medium heat, once hot, warm the tortillas for about 1 minute on both sides. Keep toasted tortillas warm tucked in between two clean tea towels.

For the bacon, heat grill to highest heat then line a baking tray with tinfoil. Arrange the bacon in a single layer then grill for 2-3 minutes on each side until crispy.

Remove from the oven and drain bacon on paper towel.

For the scrambled eggs, heat a non-stick pan over medium heat. In a small bowl, lightly beat the eggs with a pinch of salt and pepper. Once the pan is hot, add a light drizzle of oil and a small knob of butter.

Pour the beaten egg into the pan and use a spatula to move the egg around as it cooks.

Remove from heat when cooked to your liking.

To assemble the tacos, spread about 1 tsp tomato relish in a line down the centre of a warmed tortilla, then top with scrambled egg and crumbled crispy bacon pieces.

Sprinkle over grated Dubliner Lighter Mature Red cheese, some spring onion and coriander.

Finally, top with a few slices of jalapeño or hot sauce. Eat immediately.