When you’re hungover, you can’t do much better than a breakfast burrito–eggs, cheese, crispy hash browns, and bacon or sausage, all rolled into a fresh tortilla. Add some hot sauce and pico de gallo and you’ll be on the road to recovery. We live very close to one of LA’s mecca for fast-food breakfast burritos, Lucky Boy. Their famous burrito is straightforward comfort food, and probably has a calorie count pushing 3000. I’ve also had some delicious gourmet-style breakfast burritos, stuffed with organic eggs, fresh vegetables and homemade salsas.
After a night of bar-hopping with some friends last weekend, I endeavored to make my ultimate breakfast burrito.
The Ultimate Breakfast Burrito
2 burrito size fresh flour tortillas
6 organic eggs
2 frozen hash brown patties
4 handfuls baby spinach
3 oz shredded cheese (cheddar or blend of your choice)
For Pico de Gallo
1 medium tomato, cored, seeded and chopped
2 scallions, white and pale green parts, thinly sliced
juice of 1 lime
2 tsp chopped cilantro
salt and pepper
1. Combine all ingredients for the pico de gallo and set aside.
2. Use a fork to lightly whisk the eggs with 1 tsp of water. Scramble over low heat, using a spatula to gently pull the eggs across the skillet. Finish them with salt and pepper.
3. In the meantime, crisp up the hash browns in a small skillet until golden brown. Chop into squares. Lightly wilt the spinach in a large skillet; season with salt and pepper.
4. Cover the tortillas with a clean, damp kitchen towel and microwave for 45 seconds. Divide the eggs between the two tortillas, and top with shredded cheese. Place the spinach, potatoes and pico de gallo alongside the eggs. Wrap the tortilla around the filling by folding in half, then folding up the edges, and continuing to roll until closed. See illustrated instructions here: how to roll a burrito. Serve with hot sauce.