Breakfast (or Lunch) Burritos
There’s something about these eggs. They make the silkiest scrambled, creamiest poached, and most striking sunny side-up, with its deep orange yolk. They must have twice the richness of average store-bought eggs. And they’ve been popping out of the hens with increasing speed these past few springlike weeks.
So I missed out on going to Austin this spring, as I had for the past two years for SXSW Interactive. I don’t mind it that much, but hearing from friends who’d recently returned got me nostalgic about all that eggy Tex-Mex — migas, breakfast burritos and huevos rancheros. A remake was surely in store, especially with all those fresh eggs piling up.
I started out thinking that I’d make a scrambled egg burrito with black beans, fresh tomato salsa and some fresh spinach leaves (amazingly, our spinach from last fall is still growing in a few planters, despite all the blizzards in between). But with so many good eggs to stuff them with, I figured that was sufficient enough protein. So, skip the black beans — and for that matter, hold the rice filler, too.
I’m not sure if you could call these burritos, and I couldn’t really call them “breakfast” burritos since they were served as lunch. Scrambled egg soft taco? Whatever you want to call it, it was simple and definitely hit the spot. The highlight was definitely the eggs, which were scrambled quickly while scraping around the pan, creating fluffy, gooey clusters of yellow.
Although tomatoes haven’t even been planted yet, I picked up a couple ripe plum ones for a barebones fresh salsa. Some leftover cilantro and finely chopped onion added just enough color, and pinch of salt, pepper and vinegar appropriate flavor (in lieu of a lime). Also stuffed inside each burrito are some pickled hot peppers that I put up from the garden last summer, which have been keeping in a jar since. They added the perfect bite to an otherwise fresh-tasting combination of eggs, salsa and melted cheese.
Even without much else in there, like rice and beans, this was a messy creation to eat. But it suited the brewers much better than a platter of the stuff, since you could hold it in your hand, grab a bite and amble around. I’ve found that this way of eating to be pervasive no matter what hour of the day.
Scrambled Egg & Fresh Vegetable Burritos
4 burrito-size flour tortillas
8 large eggs
about 1/4 lb fresh spinach leaves
about 1/8 lb grated sharp cheddar cheese
1 large or 2 small plum tomatoes
1 shallot, finely chopped (or substitute with 1 Tb chopped onion)
squeeze of fresh lime or lemon juice (or substitute 1 teaspoon red wine vinegar)
1 tablespoon chopped fresh cilantro
pickled hot peppers (optional)
salt, pepper and olive oil
Chop the tomatoes and combine with the diced shallot, citrus juice (or vinegar) and cilantro. Season with a pinch of salt and pepper, and drizzle with about 1 teaspoon olive oil. Mix and set aside.
Beat the eggs in a mixing bowl and season with a couple pinches each salt and pepper.
Warm a fry pan over medium-high heat and quickly warm each of the tortillas for about ten seconds on each side. Set aside. Add a tablespoon of oil to the pan, and once it sizzles, pour in the beaten eggs. Immediately begin scraping the most cooked parts away from the sides of the pan and toward the center. Continue scraping and stirring constantly for another minute or so, or until mostly cooked but still moist and slightly runny at parts, and remove from heat.
Place a few leaves of spinach on each warmed tortilla. Top with equal portions of the eggs. Top with the grated cheese, then the tomato salsa, and optional pickled peppers. Roll up and serve.