Breakfast Burrito with Ballymaloe Pepper Relish

Breakfast Burrito
  • Cooking Time: 25 minutes
  • Serves: 2
  • Allergens: wheat/ sulphites/ egg/ dairy/mustard

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Description

This breakfast burrito is so good you will want it for your brunch and lunch too!

Ingredients

  • 2x flour tortilla (large)
  • 25g butter
  • 4 free range eggs beaten
  • 150g chorizo casing removed and diced
  • 150g minced pork
  • 1 tin of refried beans
  • 2 tomatoes diced
  • Half a small red onion diced
  • 1 avocado- halved and sliced
  • Squeeze of lime juice
  • Sea salt and freshly cracked black pepper
  • Ballymaloe Pepper Relish

Dietary Suitability

Method

  1. Mix the diced tomatoes and onions together with a half teaspoon of Ballymaloe Fiery Relish and a pinch of sea salt and freshly cracked black pepper. Set aside.
  2. In a frying pan add a splash of olive oil and cook the minced pork. Stir and break up the mince using a wooden spoon. Once fully cooked add a pinch of sea salt and freshly cracked black pepper. Set aside.
  3. In a medium-sized saucepan melt 25g butter. Add in the diced chorizo and allow to cook gently for 3/ 4 mins.
  4. Add in the beaten eggs, season with a pinch of sea salt and freshly cracked black pepper.
  5. Using a flat bottom wooden spoon, stir the eggs until just cooked, remove them to a bowl, and set aside.
  6. Take the tortilla wrap and smother it in refried beans then top it in Ballymaloe Pepper Relish, repeat with the second wrap.
  7. Pop the chorizo scrambled eggs in the centre leaving an inch free on either end.
  8. Top it with the seasoned minced pork, sliced avocado, then the salsa.
  9. Fold up the ends. Wrap over the remaining sides to fully enclose, and place on a clean frying pan on medium to high heat to seal and brown both sides.

  • Cooking Time: 25 minutes
  • Serves: 2
  • Skill: Medium
  • Allergens: wheat/ sulphites/ egg/ dairy/mustard

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0 / 5 5
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