Any time is a good time to in­dulge in a bur­rito

Chorizo, Egg and Hash Brown Brekkie Bur­ri­tos

New Idea - - News -

Any time’s a good time to in­dulge in these Mex­i­can de­lights TIP Bur­ri­tos are best as­sem­bled and toasted just be­fore serv­ing. Try re­plac­ing chorizo with ba­con.

Serves 6, Prep 25 mins, Cook 4 mins

375g box frozen hash browns 2 chorizo (260g), thinly sliced 8 eggs, lightly beaten ¼ cup milk 2 tblsps finely chopped fresh chives Salt and pep­per, to taste ½ cup tomato chut­ney, plus ex­tra to serve 450g packet Jumbo flour tor­tillas (24cm round), warmed 60g bag baby rocket leaves 1 Cook hash browns ac­cord­ing to packet di­rec­tions. Cut in half di­ag­o­nally. 2 Heat a lightly oiled, large, non-stick fry­ing pan over a high heat. Add chorizo. Cook, turn­ing oc­ca­sion­ally, for about 3 min­utes, or un­til golden. Drain on ab­sorbent kitchen pa­per. Wipe pan clean. 3 Whisk eggs, milk and chives in a bowl un­til com­bined. Sea­son.

Heat same oiled pan over a medium to low heat. Add egg mix­ture. Cook with­out stir­ring for about 1 minute, or un­til edge starts to set. Us­ing a wooden spoon, drag eggs from edge into the cen­tre. 5 Con­tinue cook­ing, drag­ging and lift­ing eggs from side to side, un­til large curds form and eggs are al­most set. Re­move from heat. 6 To as­sem­ble, spread chut­ney evenly across cen­tre of each tor­tilla, leav­ing a 5cm bor­der on each side. Top chut­ney evenly with rocket, chorizo, hash browns and egg. Fold in sides, then roll up tightly to en­close filling. 7 Cook bur­ri­tos, in two batches, in a heated sand­wich press for about 2 min­utes, or un­til toasted. 8 Cut in half. Serve with ex­tra chut­ney.

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