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Makes
1 breakfast burrito
Author Notes
Hello Breakfast. In 5 minutes. Just keep some chimichurri in the fridge and you're only ever 5 minutes from the best breakfast or hangover helper. Whatever you need on any particular morning in a hurry. —Brussels Sprouts for Breakfast
Ingredients
- for the breakfast burrito:
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2
eggs
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2 tablespoons
milk
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1/2 tablespoon
unsalted butter
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2 tablespoons
cilantro chimichurri (recipe below)
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pinch of salt
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1
burrito wrap
- for the cilantro chimichurri:
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2
bunches cilantro (stems and leaves)
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2
limes (juice only)
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4
cloves garlic (crushed)
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2
jalapenos (seeds removed from 1 or both)
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2 tablespoons
white distilled vinegar
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3/4 cup
olive oil
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2 tablespoons
kosher salt
Directions
- for the breakfast burrito:
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Heat an egg pan or non-stick skillet over medium to medium-high heat. Add butter and chimichurri.
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Whisk eggs, milk and salt in a bowl. Add eggs to pan and scramble until cooked, while still moist and fluffy.
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Pop burrito shell in microwave for 15 seconds to soften it and then wrap up chimichurri eggs to go!
- for the cilantro chimichurri:
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Put everything in the food processor or blender and blend until really smooth. Store in an airtight jar in the fridge for a couple of weeks. Adjust amount of jalapeno and seeds based on heat tolerance. Option 1: Both jalapenos and both seeds. Option 2: Both jalapenos and only half the seeds. Option 3: Both jalapenos and no seeds. Option 4: One jalapeno with no seeds. I used option 2, and the sauce came out like a medium salsa heat level.
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