Breakfast Burrito

By Sunday, August 16, 2015

When I was last in San Francisco, I developed a bit of an obsession with The Grove's Breakfast Burrito. Now it may not sound like a particularly attractive dish, but believe me, it is absolutely delicious! The combination of black beans, scrambled eggs, avocado and hash browns all wrapped up in a warm tortilla first thing in the morning is exactly the right thing to set you up for your day. 




Serves 2

You will need:

2 tortilla wraps
200g black beans
2 large potatoes, diced
8 cherry tomatoes
1 small red onion
1 tsp maple syrup
 large handful coriander, plus extra to garnish
1 sprig rosemary, finely chopped
1 avocado, sliced
2 eggs
fresh red chilli, finely diced
1 lime, juiced
1 tsp butter
chilli flakes
olive oil 
salt
pepper



Begin by making the hash browns - heat 2 tbsp oil in a frying pan over a high heat.  Add in the potatoes, chopped rosemary, salt and pepper. Fry for 15-20 minutes until golden and crispy on the outside by fluffy on the inside. Keep turning these every few minutes to ensure they cook evenly. 




In the meantime, place the tortilla wraps on a plate in a 100 degree oven to warm through.  Then, make the tomato salsa. Add the cherry tomatoes, onion, maple syrup, coriander, lime and 2 tbsp olive oil into a mixing bowl. Season to taste and then leave to one side.  

Finally, make the scrambled eggs. Melt the butter in a frying pan and cook the eggs with plenty of salt, pepper and chilli flakes. Cook to your desired consistency.  

Then, begin assembling the burrito. Spoon over the eggs, hash browns, salsa, sliced avocado, black beans and freshly chopped coriander. Season with a little more salt and pepper then roll up. Serve and enjoy! 




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