Breakfast burrito

Whether you’re hungover or not, you’ll want this Tex-Mex dish from Mara Grimm’s book BREAKFAST anytime, anywhere.

Mara Grimm on the origins of the breakfast burrito in her book BREAKFAST:

Perhaps what I like most about burritos is what the name means: little donkeys. The filled and halved tortillas resemble the rolls that donkeys used to carry on their backs, hence the name.

Serving burritos for breakfast is – how could it be otherwise – an American invention and is considered one of the better Tex-Mex breakfasts. Just like the Egg McMuffin, the breakfast burrito originated in the 1970s, and the idea behind it is also the same: to combine as many ingredients from the breakfast table as possible in the quickest and most convenient way, so it can be eaten on the go.

Method

Salsa

First make the tomato salsa: halve the tomatoes and squeeze them out, mix them with the coriander, salt and chilli pepper, and stir well.

Guacamole

Next make the guacamole: mash the avocados and mix with onion, chilli, lime juice and a splash of olive oil. Finally, stir in the tomatoes and coriander and season with salt and pepper.

And then the rest

Fry the bacon slices until crisp. Drain and crumble into coarse pieces. Finely chop the jalapeño and cut the avocado and tomato into cubes.

Heat butter in a frying pan, beat the eggs and make scrambled eggs until just cooked. Season with salt and pepper.

Meanwhile, sauté the onions and garlic in a little oil, add the cumin and chilli powder and stir well. Add the beans and fry until thoroughly heated.

Warm the corn tortillas in a pan and divide the egg over the centre of the tortillas. Divide the tomato, avocado, bacon, pepper, black beans and coriander over the tortillas, finish with lime juice to taste and roll up the tortillas.

Cut them in half diagonally. Serve the tortillas with a generous spoonful of sour cream, salsa and guacamole.

BREAKFAST
Mara Grimm
€ 25,-
Carrera
Image: Saskia van Osnabrugge