Kids will eat almost anything in a wrap that they won’t eat in a sandwich. Try this delicious recipe for brunch this weekend!
Burrito comes from the Spanish word burro, meaning donkey. Donkeys aside, you can shove pretty much anything in this sandwich. Here, we’ve opted for classic breakfast ingredients with a large helping of guac’ thrown in for good measure. Wrap it up and you have a cooked breakfast, on the go.
- 2 eggs
- splash of milk
- olive oil, for frying
- 1/2 tablespoon butter
- 4 large mushrooms, thickly sliced
- 2 slices bacon (omit for a vege version)
- 2 large flour tortillas
- 1 quantity guacamole
- sauce of your choice
- handful coriander, roughly chopped
- 1/2 lime
- Whisk the eggs with the milk in a small bowl and season with salt and pepper. Set aside.
- Heat a little olive oil and half the butter in a small saucepan over medium heat. Add the mushrooms and stir to coat. Season with salt and pepper, reduce the heat to low and cook slowly for about 10 minutes until the liquid has evaporated and the mushrooms are starting to brown.
- Meanwhile, heat 1 teaspoon of oil in a frying pan over medium heat and add the bacon. Cook until crisp.
- Heat the remaining butter in a small saucepan over low heat. Add the egg mixture and cook for 2–3 minutes, stirring constantly, until scrambled. Remove from the heat.
- Heat each tortilla in a large dry frying pan over medium heat for about 1 minute on each side until soft and warmed through. Preheat a sandwich press.
- Spoon the scrambled egg onto one side of each tortilla and place the bacon on top. Add the mushrooms and a good helping of guacamole. Top off with sauce, then finish with the coriander and a good squeeze of lime.
- Fold up the bottom end of each tortilla, then carefully fold over the shorter side and roll up. Toast the burrito in the sandwich press for 2–3 minutes until just starting to brown. (Spillages are subject to filling to tortilla ratio.)
Recipe from In Bread: 70 Brilliant Sandwich Recipes by Lucy Heaver and Aisling Coughlan. Published by Smith Street Books. RRP$35. Photography © Chris Middleton.