The Easy Way to Making Breakfast Burrito
A No-Fuss Hearty Breakfast
Having worked in a remote fishing and hunting lodge, I get clients who are mostly men -- burly, and big hearty eaters. Before clients go their merry route of harvesting the waters and land for halibut, salmon or deer, they have to be assured of a big breakfast meal at 6 a.m.
I have made this Breakfast Burrito for every new group of clients and it never fails to satiate them. Besides the breakfast sides of fresh fruits, fresh fruit juices, cereals and hot oatmeal, a Breakfast Burrito always becomes the winner.
My technique in the kitchen is simply combining commercial speed and homemaker’s delight. A successful cook has to prepare each meal by planning the dish as well as thinking ahead the steps to make the dish, and using the proper available tools and equipment. When you work for a remote lodge, the kitchen maybe smaller than the smallest commercial kitchen you know in civilization. The kitchen may not have all the appliances you are used to. So, for this particular breakfast treat, you are on onboard a “happy start” in your everyday kitchen for sure.
For equipment and appliances:
A Griddle or a Teflon pan – 6” to 10” (will depend the size of Mexican tortilla you prefer).
A Whisk (balloon is good)
A plastic spatula (small or large)
Flour Tortilla (6” will serve 1 person; 10” will serve a large person with a big appetite)
2 Fresh Eggs (will serve 1 person; 4 eggs will serve more)
Bacon Strips (2 strips for 1 person; large persons would ask for 4 strips)
Cheddar Cheese, shredded (Choice of your favorite cheese is yours to decide; Prefer to stick with Mexican type cheeses if you must.)
1. Cook the bacon on a griddle or Teflon pan. Cook till crispy but not too crispy or too dark. Set aside. Leave the bacon drippings on griddle or pan for the egg mixture
2. Whisk the number of eggs as stated above depending how many you are feeding. If two eggs, whisk until yolk and white are combined, then pour on griddle or pan to make a round shape like a thin pancake. Cook until egg mixture coagulates and flip and cook other side.
3. While cooking the eggs, add and distribute the shredded cheddar cheese around the pancake-shape egg mixture. . Cheese will melt and blend with eggs. Don’t overcook eggs. Remove cooked eggs and set aside.
4. Place flour tortilla on a clean counter or 10" plate. Put the cooked egg on the flour tortilla. Place and center the cooked bacon strips on top of the egg. Facing the tortilla, roll the edge nearest from you away from you, then fold the left and right side of tortilla to the center and continue rolling till. It would look like a pillow. You should be able to seal the sides.
5. Place the rolled flour tortilla in the warm griddle or pan and brown slightly on both sides. This will make for a slightly crispy texture.
6. To serve, cut the burrito into a bias and put on plate. Garnish with the Fresh Tomato Salsa and Sour Cream. Always serve your burrito warm.
Garnish with a dollop of Sour Cream and your freshly-made Tomato Salsa.
Freshly-made Tomato Salsa:
2 Each Fresh Vine-ripened Large tomatoes, diced small
1 teaspoon Fresh Cilantro, chopped fine,
1 teaspoon Fresh Onion, your choice of yellow or red, diced fine
¼ teaspoon Fresh Garlic, minced fine
¼ teaspoon Lime Juice to taste
Salt & Pepper to taste
Combine chopped ingredients and season to taste. Set aside. You can prepare this a day ahead, or impromptu. Serve as side garnish. For this Tomato Salsa, garlic is mild because too much garlic in the morning offends your taste buds. Have a Tabasco on the side though, for those who want to perk up theirs.
The sure thing for this meal is hearty value, the presence of traditional breakfast fare and the ethnic flavor which makes it a special treat. Except for the washing after the meal, this is easily prepared in less than 15 minutes.
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