1.  Preheat a dry cast iron pan over medium heat. Place one flour tortillas into the pan and cook until the edges are slightly toasted and blackened about 1 minute. Flip, and cook for another minute. Place the warm tortillas on a plate, and cover with a clean kitchen towel. Repeat with the remaining tortillas.
  2. Crack the eggs into a medium size mixing bowl. Whisk well, then add 1/2 cup of the grated Kerrygold Dubliner Cheese to the bowl. Set aside. Preheat an on stick pan over low heat. Add 2 tablespoons of Kerrygold Salted Butter to the pan, and coat the bottom of the pan completely.
  3. Pour the egg and Kerrygold Dubliner Cheese mixture into the pan, and use a rubber spatula to move the eggs around the pan quickly by gently scraping the bottom and sides of the pan to create soft scrambled eggs. Turn off the heat quickly so as not to overcook the eggs.
  4. Assemble and plate. Lay the charred tortillas flat. Evenly divide the eggs between the tortillas. Top the eggs with sliced avocado, halved cherry tomatoes, and thinly sliced radishes. Sprinkle the top generously with cilantro leaves, the rest of the grated Kerrygold Dubliner Cheese, and fresh lime juice. Add hot sauce or cayenne pepper for a little spice.

Recipe by Lion’s Bread