Breakfast is the most important meal of the day, right? At least that’s what I was always told when I was younger. Whether or not it’s true is very much a matter of debate. There appears to be an increasing consensus that we have no clear evidence that people who skip breakfast have negative health consequences. Everyone is different and everyone has different needs. If you want breakfast then have it. If you’re not hungry until later in the day then that’s fine too.
During the week I tend to start my day with muesli, greek yogurt and fruit. I can’t really focus on anything until I’ve got some food in my stomach, so it’s an essential part of my daily routine. Michael, on the other hand, can happily go to work and not have anything to eat until late morning. By that point I’d be ready to start eating the stationery on my desk! At weekends we tend to compromise on a what I think of as either late breakfast or early brunch. Yep, you can fit another meal into the day if you’re really determined. Generally it tends to be little more than cereal or toast. If we’re really hungry we’ll go out for food, as it requires minimal effort and creates no washing up. Sometimes, however, we don’t want to change out of our pyjamas…
As was the case this morning when I made these Breakfast Burritos. I’ve been meaning to make a version of these for some time. Well, I say “some time” – I was originally going to suggest making campfire burritos when we went camping last summer. Until we realised the campsite didn’t allow open fires and that idea was quickly discarded. So, here we are making them in the kitchen instead.
You can go a bit freestyle with the fillings but I think there are a few staples I wouldn’t want to miss out on. Crispy bacon being one and and scrambled eggs the other. Both are standard breakfast fare and taste so good together. You could add in sausage too, if you have some to hand. A generous helping of fresh homemade guacamole and grated cheese adds freshness and a bit of spice. The tortillas are then tightly wrapped before being toasted in a dry pan until crisp and golden.
What more of a reason do you need to get out of bed and into the kitchen on a weekend morning?
For the Fresh Guacamole
- 2 large Tomatoes deseeded and chopped
- 1 Avocado chopped
- 2 Spring Onions finely sliced
- 1 tsp Jalapeño finely chopped
- 1 Lime juiced
- 1 tbsp Fresh Coriander finely chopped
- Sea Salt Flakes
- Freshly Ground Black Pepper
For the Scrambled Eggs
- 4 large Free Range Eggs
- ¼ tsp Smoked Paprika
- ½ tsp Dried Oregano
- 1 tbsp Semi-skimmed Milk
- 1 tbsp Butter
For the Burritos
- 8 rashers Streaky Bacon cooked until crisp
- 50 g Strong Cheddar Cheese grated
- 4 Tortillas
- Start by making the guacamole. Mix together the tomatoes, avocado, spring onions and jalapeño. Squeeze in the lime juice, then season with the coriander, salt and pepper to taste. Put to one side until needed.
- Break the eggs into a bowl and beat well. Add a splash of milk, then season with the paprika and oregano. You shouldn’t need to add any more salt or pepper, as there’s plenty in the other components – but if you feel the need now is your chance.
- Heat the butter in a large pan, then add the eggs and stir continuously over a medium heat until the eggs are softly set. Remove from the heat and put to one side – don’t overcook them at this stage as you don’t want them too firm.
- Assemble the burritos. Lay 2 rashers of crispy bacon in the centre of each tortilla. Top with a quarter of the egg mixture, followed by a spoonful of the guacamole. Sprinkle over the cheddar cheese, then tightly wrap the burrito – tucking in the ends as well as you can.
- Heat a dry pan over a medium high heat, then toast the burritos for 3-4 minutes on each side, until golden and crisp.
- Serve with any additional guacamole alongside.