I discovered a love for breakfast burritos a couple of years ago after a pretty epic night out on the town. They’re great hangover food and nearly anywhere that’s open for breakfast has some sort of breakfast burrito on offer these days.
One Sunday morning I woke up craving one and, after a quick google, N and I discovered that The Breakfast Club in Clapham not only do brekkie burritos but they also do takeaway. Score! I could lounge in my jammies while N ran out and picked the hot little mamas up from the shop for us… right? Wrong.
What The Breakfast Club neglected to say anywhere on their website and takeaway menu is that “they don’t do that” (employee’s words, not mine) on the weekends. So N was en-route and stuffed. After a quick pow wow on the phone (because after the rudeness I wasn’t going to meet him and actually eat there, and never will) we decided to make our own.
And thus, the best breakfast burrito I’ve ever tasted in my life was born.
It’s recipe time, with extra photo goodness!
Steph and N’s Super Sexy Breakfast Burrito
- soft tortilla shells (1 per person)
- two avocados
- packet of fresh coriander
- one lime
- one red pepper
- handful of mushrooms (button mushrooms are best)
- two cloves garlic
- as much chorizo as you want… we use two links. (FYI, Chorizo is an amazing, brilliant Spanish sausage that I can’t say enough good stuff about)
- Cray Cray Chillay Sauce (recipe here) or another quality hot/chilli sauce
- two eggs
- shredded cheese
Dice up your chorizo into small bits. You’ll need a good, sharp knife for this as chorizo can go a bit squidgy after it’s been at room temp for a while.
Make your simple guacamole! Halve, de-stone and peel your avocados. Mash them up with a fork and add your coriander and juice of one lime. Season lightly with salt and pepper. You can also add in some chilli pepper, paprika or whatever else takes your fancy.
Next, fry off your peppers and garlic until the peppers go a bit soft… about 5 minutes in a hot skillet on medium heat. Take a deep breath and savour the amazing smell. After 5 minutes, add your mushrooms. Let the veggies fry gently for another 5 minutes. While those are going, scramble your two eggs! (Sorry, didn’t get a picture of this)
Next, add the chorizo in with your peppers and mushrooms. Let cook for around ten minutes, again on a gentle sizzle. Stir every now and again. Now would be a good time to do your prep dishes or load the dishwasher.
After that’s all done and your eggs are ready, it’s time to assemble your heavenly burrito!
Layer one… guacamole! The trick to rolling a burrito is to keep food just slightly off centre so that you have a sturdier wrap.
Layer two… your chorizo, pepper and mushrooms.
Layer three… add your eggs
Layer four… hawt sawce!
And finally… top with cheese. Please excuse the blurry photo. I was so excited by the completion of my burritio that I just couldn’t stand it anymore. Patience has never been my forte.
Now, to roll. I don’t have pictures of this but it’s dead easy.
Rotate the plate so that the food is horizontal with the short end of the tortilla closest to you. Fold the short end up and over your food, tucking it in as best you can. Fold each side inward and then roll the tortilla away from you, taking in the rest of the shell.
**if you’re like me and a total lazy bones in the morning, the red pepper, mushrooms, garlic and chorizo can all be prepared the night before… so chopped and ready for action. Avocado goes brown pretty quick so I wouldn’t do the guacamole the night before.
I’m totally hungry now.
Do you have a kick-ass breakfast burrito recipe you want to share? Or another breakfast recipe that gets you out of bed screaming “Hell yes, it’s morning!”? Share in the comments!