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Dish 2 recipe: Breakfast Burrito

Breakfast Burrito (An attempt to replicate G!ro Cafe’s)

(Serves: 1 per burrito, Cooking time: Approx 25mins)


I feel like it’s important to point out that the origin of this recipe comes from G!ro, a cafe in Esher, United Kingdom. My good friend, Ben Brown (a daily vlogger), and I often spend countless hours at this cafe when we are in the UK, and from the very first time that I was advised to try their “Breakfast Burrito” just under 2 years ago it has been the thing that I find myself craving in the mornings, more often than not. It truly is one of my favourite meals of all time, and you know what the proverbial ‘they’ say, “Breakfast is the most important meal of the day.”

Thanks to the team at G!ro for letting me attempt to recreate their burrito, but if you’re ever in the area, be sure to go give theirs a try. Tell them “SP” sent you 😉


 

Ingredients per burrito:

2 rashers of streaky bacon 

pork sausage (Cut into 2/3 pieces lengthways)

1 hard boiled egg (Sliced or finely chopped)

1/2 an  avocado (Sliced. Can use less or more depending on taste)

Tortilla wrap

Approx. 1 table-spoon Mayonnaise (I find that 2 big butter-knife ‘scoops’ from the jar is enough)

Tomato salsa:

– Chopped cherry tomatoes (quarters or eighths is usually good)

– Finely chopped red onion (no bigger than a pinky fingernail)

– Chives

– Good quality olive oil

– Salt and Pepper to season

 

Method: (Instructional video available HERE)

Fry up the bacon and get the eggs on the boil. Eggs will take about 6 minutes (or longer) depending how you like them (I always advise setting a timer). Keep an eye on the bacon to make sure it doesn’t burn on one side while preparing the salsa (chop, onions, tomatoes and chives) mix in a bowl with a little bit of salt and pepper, and a small drizzle of olive oil (a touch of balsamic vinegar can also add a nice flavour if you’re feeling adventurous).

Add the sausage(s) to the same pan as the bacon with about 1-2 minutes left on your egg timer and keep an eye on those too. Once the eggs are done, take them off the heat, drain off the boiling water and either fill up the pot with cold water, or submerge the eggs into a bowl of cold water, as this makes them easier to peel.

While waiting for the eggs to cool, you can start to slice the avocado. There is no preferred method for this, but personally, I’m all about cutting it in half, removing the pip, and then slicing it in the skin (without breaking the skin). Once you are done with this the eggs should be cool enough to handle, and peel and slice those however you see fit (refer to video for a fun party trick way of peeling eggs, *HARD BOILED EGGS ONLY*, if you watch the video you’ll know why) and then you can start to prep your tortilla wrap. Your sausages are hopefully done by now and cool enough to cut, so get on that!

Layer your ingredients down on your tortilla in whatever order you like, but my favourite way is:

Tortilla flat on the chopping board, mayonnaise onto this, Salsa on top of the mayo, Bacon onto salsa, Eggs onto bacon, Sausage onto eggs, and avocado on top.

Folding the burrito: (Not as easy as I thought first time round)

This bit is hard to explain, so I highly recommend watching the video, if you don’t have access to the video at the time of making this… good luck my friend! Here we go:

If you have orientated your fillings in a line from 12 to 6  (as it would appear on a clock) or North to South (on a compass) then rotate your tortilla 90 degrees so that you have more “blank” tortilla (or more space on the tortilla) above and below your ingredients (Note: I will be adding diagrams to this recipe at a later stage for clarification).

Fold in the sides first (the 3 o’ clock and 9 o’ clock sides should be shorter) and while using your forefingers and middle fingers to hold the tortilla on top of the fillings, use your thumb to bring up the 6 o’ clock part of the tortilla, fold it on top, and then roll the fillings away from yourself, while firmly pressing into them to form a neat little breakfast burrito package. Don’t be afraid to get your hands messy, I did when I did my first few.

(Also, with Valentine’s Day coming up, if you work out how to fold the burrito, you could easily try and recreate the infamous pottery scene from the popular 1990’s film, Ghost while teaching your loved one how to fold a burrito.)

The burrito is officially ready to eat but I HIGHLY HIGHLY recommend popping it into a sandwich toaster or grill, and if you don’t have one you can easily warm it in a griddle pan, or failing that, just a normal frying pan. This just makes the tortilla go a nice crispy golden brown and also makes sure all the ingredients inside are nice and warm.

 

Hope you enjoyed this recipe and/or the video I made on it too. I would love to hear your feedback and any comments you may have, including any ideas any ideas that you’ve had to make this dish unique.

 

Matt

 

 

 

 

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