1. Heat up a large pan and fry the bacon strips until nicely browned and crispy. Remove excess fat from the fried bacon with a piece of kitchen paper. Crumble into smaller pieces and set aside.

2. Add the eggs to a small bowl and whisk, season with some salt and pepper. Add half of the butter to the same pan you used for frying the bacon, let it melt, and then make scrambled eggs. Try to keep as much moisture in the eggs as possible, so don’t overcook them. Take off the heat and transfer to a bowl. Wash and dice the tomatoes, wash and drain the spinach and chop the spring onion. Set aside

3. To assemble the quesadillas place one tortilla on a wooden board and make a cut from the center to the edge. Spread about 1 tbsp. of the refried beans in the quarter section next to the cut you made (left side). Place some of the scrambled eggs in the next quarter section, then diced tomatoes and spinach leaves in the next section and grated cheese in the last section (see pictures). Sprinkle some of the bacon and chopped spring onion on top, season with salt and pepper and begin folding the quesadilla – start with the section with refried beans and fold it on top of the scrambled eggs, then fold both over the tomato and spinach and lastly everything on top of the grated cheese to create one triangular package. Repeat with the other tortillas and ingredients.

4. Add the remaining butter to a large frying pan and heat up over medium heat. Add the quesadillas to the pan (open side down) and fry from both sides for several minutes until nicely browned. Serve warm with some avocado slices and/or fried pimientos (optional). Some hot salsa is also nice with the quesadillas.