A Breakfast Wrap with CRUNCH
Breakfast is always a tricky meal of the day, especially on the weekends. I’m sick of eating toast or cereal, I want something to dazzle me. Or at the very least, a light razzle will do. A breakfast burrito is exactly what you need. It’s crunchy, salty, and cheesy, but packs a punch thanks to pickles and hot sauce. Quite simply, it’s my favourite thing in the world. Capable of curing all hangovers, you need to try this bad boy ASAP.
Ingredients
1 baby gherkin/pickle
Half a tomato
Couple of slices of a cheese of your choice
2 eggs
1 tortilla
2 hearty squirts of garlic aioli (or if you want to be extra fancy, grate some garlic into sour cream)
Sriracha/tabasco/whatever chilli sauce you have
Slice your half tomato and baby gherkin. With your tomato, place on a paper towel to draw moisture out and add salt to that baby.
Method
In a pan, on medium, heat up some oil and add your eggs. With a spatula, start to scramble the whites around, being careful not to disturb the yolk. Once the whites are fully scrambled, pierce the yolk and scramble them in. This will all take less than a minute and you’ll want to take the eggs off the heat pretty soon after piercing the yolks for a nice moist, marbled scramble. Season with salt and pepper.
Assembly time! Get your garlic aioli and spread it all over your tortilla. Leave some aioli-less space around the edges of the tortilla. Place your scrambled eggs in a single line, about a third into the tortilla. On top, add your cheese, tomatoes and gherkin. Splatter with your sriracha/tabasco, season with salt and pepper.
Roll up your tortilla securely, like tucking a babe in a blanket.
Place your tortilla in a hot, oiled pan, flipping when golden brown on both sides.