• 1 slice of steaky bacon
• 1/2 TBS avocado oil
• 1 cup cubed potato
• 1 TBS each diced onion, green pepper, red pepper
• 1/2 TBS taco seasoning mix (see notes)
• 2 soft 6-inch tortillas
• soft butter for spreading
• 2 large eggs, beaten
• salt and black pepper to taste
• 4 TBS grated double cheddar cheese (a mix of white and orange, medium cheddars)
• your favorite taco toppings to serve

1. Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a small casserole dish large enough to hold each filled taco standing up. (Mine is a small rectangular casserole, about 2 inches deep and approximately 4 by 7 inches in size.)
2. Heat a non-stick skillet and cook the bacon over medium heat until crisp to your desired doneness. Remove from the skillet to a piece of paper toweling to drain. (Remember it will be cooking further in the oven so you won't want it too crisp.)
3. Wipe out the skillet and add the avocado oil. Heat over medium heat. Add the potatoes once the oil is hot. Sprinkle with the taco seasoning. (You can make my own homemade taco seasoning if you wish. Check out the notes on the printable recipe card.)
4. Cook, stirring frequently, until beginning to brown. (about 10 minutes) Add the onions and peppers and cook for a further 5 minutes or so. Tip out into a bowl. (You should be able to pierce your potatoes easily with the tip of a sharp knife and they should be golden brown.)
5. Wipe out the skillet. Tip in the eggs and dry scramble until just softly set. Remove from the heat. Season lightly with salt and pepper. (Remember they will be cooking further in the oven so don't make them too hard or they will dry out.)
6. Butter the tortillas on one side. Place the tortillas, butter side out, standing up and open against each other in the baking dish. (The butter adds flavor and keeps them from sticking together or to the dish.)
7. Divide the potato mixture between each open tortilla. Top with half of the eggs. (Just divide them equally between each tortilla.)
8. Sprinkle half of the cheese over top of each. Crumble the bacon and sprinkle over the cheese. (If you wanted to you could sprinkle some chopped spring onions on top as well. Always nice.)
9. Bake in the preheated oven for 10 minutes.
10. Serve hot with your favorite taco toppings. (Eileen chose sour cream and tomato salsa. She said this was delicious!)

• 2 1/4 tsp quick rise yeast
• 3/4 cup (175ml) very warm milk (3/4 cup)
• 2 - 3 TBS liquid honey (It all depends on your personal preference of sweetness)
• 2 TBS sunflower oil
• 1 large free range egg
• 1 tsp salt
• 2 cup (240g) strong plain flour (2 cups)
• 1/4 cup (60g) each strong whole wheat and dark rye flours
• 1/2 cup (125g) plain yogurt
• 2 TBS sunflower seeds

1. Butter an 8" by 4 1/2" bread tin and line it with baking parchment. Set aside. (As this is a somewhat sticky dough, the parchment will help to prevent the bread from sticking to the pan.)
2. Measure the yeast, warm milk and honey into a bowl. Let sit for 5 to 7minutes. Add the oil, egg, (120g) 1 cup of the white flour. and (60g) 1/2 cup each of the strong whole wheat and dark rye flours. (I used a fairly largish bowl.)
3. Beat on low with an electric whisk to blend. Increase speed to high and beat for one minute. (I used my electric hand whisk. No need to break out the big gun.)
4. Scrape bowl and beat for a further minute. Add the remaining flour 1cup (120g) and the yogurt.
5. Beat until well combined. Spoon into the prepared bread tin. (It will be quite sticky.)
6. Cover with greased paper or plastic cling film. Set in a warm place to rise until the dough reaches the edge of the pan, about 40 to 50 minutes. (Don't let it get much higher. I sit it into my oven with the light on.)
7. Preheat the oven to 190*C/375*F/ gas mark 5.
8. Bake the bread in the preheated oven for about 45 minutes, until golden brown, well risen and the bread sounds hollow on the underside when thumped. (Inner temperature should be 190°F to 210°F (88°C to 99°C)
9. Remove from the pan and allow to cool on a wire rack. (Store in an airtight container.)

Use very warm milk to wake up the yeast

The yeast is mixed with very warm milk and honey to get it bubbling and active before mixing the dough . If the milk is too cool, the rise will be slower.

Let the yeast sit long enough to foam

Give the yeast mixture 5–7 minutes to activate before adding the remaining ingredients . This ensures a strong rise and a lighter loaf.

An electric hand mixer works perfectly

No kneading needed — the mixer does all the work. I use my hand mixer not a stand mixer, and it works beautifully.

Beat the dough well for structure

The recipe calls for beating the dough on low to blend, then on high for a full minute, scraping the bowl, and beating again . This replaces kneading and helps develop gluten.

Use the right pan size

An 8" × 4½" loaf tin is ideal for this recipe, helping the dough rise tall and bake evenly.

Let the dough rise just to the edge of the pan

The dough should rise until it reaches the top edge — usually 40–50 minutes in a warm spot . Over‑rising can weaken the structure.

Top with sunflower seeds for texture

Sprinkling sunflower seeds before rising adds a lovely rustic crunch and makes the loaf look bakery‑beautiful.

Check for doneness by thumping the bottom

The loaf is ready when it’s golden brown, well risen, and sounds hollow when tapped underneath .

Cool fully for the best crumb

Let the bread cool on a wire rack so the crumb sets properly and the crust stays soft and tender .

Customize the flour blend if needed

You can use all whole wheat flour instead of the whole wheat/rye mix if that’s what you have on hand — the recipe adapts well.