Do ya feel like a breakfast fit for a Luchador?
I know I do.
 |
| This was after half the contents of the burrito fell on my shoes |
My friend Lynne (of Panteratone pudding fame) asked me if I had a good recipe for a breakfast burrito.
She had tried them in the US of A and when she made them at home she couldn't get them quite right.
Never having eaten a breakfast burrito before I took to the challenge with all the ferocity of a sweaty, pumped up, tiny panted Luchador about to fight his biggest, baddest rival and tear the mask from his salt sweat, blood dripping face. Ahem.
So I looked on Google. Yes, we chefs do that too.
I scoured loads of recipes and well, to be sure I ate far too many burritos than any person could. But I think I've got something pretty close.
Let me know what you think Lynne. If it's not up to scratch then I will retire back to the kitchen like a mad scientist and work on my experiment till it LIIIIIIIIIIVES!
Breakfast Burrito as big as yer Heid
Serves 2 but damn they are big
Ingredients
2 large flour tortillas
4 eggs
Splash milk
1 red pepper seeded and diced
4 hot peppadew peppers ( or chilli peppers in vinegardiced finely
1 red onion sliced finely
2 cloves garlic minced
Half teaspoon smoked paprika
pinch dried oregano
2 big hand fulls shredded iceberg
1 avocado chopped roughly and mixed with the juice of half a lime
I tomato deseeded and roughly chopped
2 big hand fulls strong cheddar cheese grated
2 tablespoons salsa shop bought or fresh
Salt and peeper
Splash hot sauce
Glug vegetable oil
Whisk your eggs in a bowl with the splash of milk and a pinch of salt and pepper. Set to the side.
Next heat a glug of vegetable oil on a medium high heat. Add the onions and garlic and fry for a few minutes until softened.
Add the smoked paprika and oregano and fry for another minute.
Add the diced red pepper and cook for a minute or two until just softened. You still want the peppers to have a bit of bite.
Add the peppadews and then pour in the eggy mixture. Stir continuously until the eggs are scrambled to how you like them. I like my scrambled eggs firm so I cooked it for about 5 minutes. No runny eggs for this girl.
Take eggy mix off the heat.
Next heat your flour tortillas for a minute in the microwave.
Spread over the salsa, top with the iceberg, avocado and chopped tomato. Sprinkle over a little salt and pepper. Sprinkle over the cheese then top with the eggy mixture and add a few splashes of hot sauce.
Roll up and serve. This is messy so don't wear your Sunday best.
Toodles. X
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