Breakfast burrito with bacon, egg and sausage

Besides knowing how to make the most beautiful cakes, Menno de Koning, winner of Heel Holland Bakt 2014, also knows how to enjoy a hearty breakfast. With this recipe from his new book Menno’s superheroes, you can make a breakfast burrito that will keep you satisfied all morning.

Menno says the following about this recipe in his book:
‘I remember very well eating this burrito at a local diner in San Francisco. It is quite a carbohydrate bomb to start the day with, but afterwards you won’t feel hungry again until lunch. Everything you need for breakfast, but in a warm tortilla with cheese. Strangely enough, they also served pancake syrup with it. Ideal for Sunday morning.’

Method:

Cut the bacon into coarse pieces. Remove the casing from the chorizo and cut into cubes. Cut the chipolata sausage into pieces and the potatoes into cubes.

Heat some olive oil in a large frying pan and cook the bacon, chorizo and chipolata over medium heat until done. Drain the meat on kitchen paper.

Add a little more oil to the pan and fry the potato together with the paprika and salt until golden brown. Set aside until needed.

Clean the pan with kitchen paper. Beat the eggs with a splash of water and salt to taste, pour into the frying pan and stir the egg with a wooden spatula until almost cooked, while it is still slightly runny.

Heat the tortillas in a pan so they become pliable. Divide the meat, potatoes and scrambled eggs evenly over the tortillas. Garnish with *Pico de Gallo, avocado or Chuncky Guacamole** and the grated cheese. Fold the sides inward, then roll the tortilla up completely. Place the tortillas seam-side down in a hot frying/grill pan and turn them so they develop a brown colour and the cheese inside melts. Wrap in aluminium foil and serve immediately.

Tip: You can use any type of cheese. In principle, I always choose Arla Apetina, grated mozzarella and cheddar. They are my favourites and melt beautifully.

*Method for Pico de Gallo:

Finely chop the onion and garlic with a knife, place them in a small bowl and add half of the lime juice and the salt.

Halve the chilli pepper and remove the membranes if you don’t like it too spicy. Cut the flesh into small cubes. Quarter the tomatoes and remove part of the core, but not the seeds, then cut the flesh into small cubes. Roughly chop the coriander and add everything to the onion and garlic. Stir in a splash of olive oil and season with extra lime juice and salt. Leave in the refrigerator for an hour so the flavours can blend.

**Method for Chunky guacamole (optional):
Halve the avocados by cutting around the stones, remove the stones and scoop the flesh from the skin with a spoon. Lightly mash the avocados coarsely with a fork. Finely chop the onion.

Quarter the tomatoes, remove the membranes and cut the flesh into small cubes. Cut the spring onion into thin rings and roughly chop the coriander. Add the onion, tomato, spring onion and coriander to the avocados together with the lime juice and stir. Season with salt and pepper and, if desired, extra lime juice. Place in the refrigerator for half an hour to allow the flavours to develop.

Menno’s superheroes cookbook

Menno de Koning
€ 24,99
Kosmos Uitgevers