Growing up I was most certainly NEVER an egg fan. The only way my mother could get me to choke even half of one down was to scramble them with more cheddar cheese than egg, which resulted in a greasy pile of orange stuff. (Bring on the cheesy grease pile!) I would then slather it on toast and gobble it up.
Fast forward to adulthood. Eggs are supposed to be the perfect food, especially if like me, you are on a weight loss program. Thought I have tried them every conceivable way -and I have tried with all that I am- I still haven’t been able to really like them. I can force down a deviled egg, eat a fried or poached egg on toast and once I even baked eggs inside of avocados; but I still won’t say I am a fan…UNTIL now.
Recently I was watching the Food Channel, (because as I’ve told you, I am obsessed with food and learning about food). I watched a Master Chef talk about the proper method of scrambling eggs. The way he did it resulted in the creamiest looking eggs, I’d ever seen. The very next morning I tried his method and I haven’t looked back since. I can now say with certainty, that I simply ADORE scrambled eggs!
His method involved using a regular pot instead of a frying pan. You crack your eggs into a bowl and add 1 Tbsp sour cream and whisk until frothy. Placing the pot on low heat, add 1-2 Tbsps butter (depending on how many eggs you are making). Once the butter has melted, add the eggs and wait a few minutes for the first sign of curds forming. Once this happens, you whisk continuously until the eggs set up. (My mouth is actually watering while typing this. Seriously. Who would have thought! )
Here is what the whole shebang looks like:
Once you have your delicious eggs made, you can gobble them up OR go the extra mile and make a breakfast burrito! This is fast becoming a Sunday tradition for Charlie and me. We love these things!
Assemble the ingredients:
We like flour tortillas (burrito sized) but you can certainly use corn or whole wheat or even the gluten free variety. I usually microwave each one about 15 seconds before trying to roll them. It makes them more pliable. Then just pile up what you like. I put the eggs on the bottom of mine, but you don’t have to. Here we have eggs, sauteed peppers, onions and corn with raw chopped onion, fresh cilantro, avocado and a dash of pico de gallo. (I think the raw onion and pico add a great texture. (I love a little bit of bite to things.) Then you just roll them up.
Once rolled, I put ours into a medium-high cast iron skillet coated with coconut oil spray seam-side down. Not only does this seal them up, the little bit of crust adds great flavor and it helps the burrito to stand up to being cut in half.
All that remains is to remember that you eat with your eyes first, so make a pretty plate!
¡Comiendo feliz! Delicioso!
(Happy Eating! Delicious!)
Breakfast Burritos Recipe (serves 4)
- Flour tortillas (4) 8″ or large
- 6 large eggs
- 1.5 Tbsp sour cream (or Mexican crema)
- 2 Tbsp butter
- 1 avocado sliced
- 1 c sauteed vegetables (whatever you like – we used onion, green pepper, red pepper & jalapeno here-sometimes we include spinach or kale)
- 1/2 c. chopped raw onion
- 1/2 c. fresh pico de gallo
- 1/2 c. fresh chopped cilantro
- 4 Tbsp Sriracha (optional)
- Read above!
- Scramble eggs
- Saute vegetables (whatever you like)
- Warm tortillas in the microwave 20-30 seconds)
- Spoon 1/4 eggs onto the bottom third of tortilla (see above)
- Spoon 1/4 sauteed vegetables over the eggs
- Add cilantro, avocado, onion and pico (plus Sriracha if you are so inclined)
- Fold the two sides in and roll the burrito
- Spray a cast iron skillet or frying pan with coconut or vegetable oil
- Heat to medium high
- Sear burritos on all sides (1-2 minutes)
- Assemble a pretty plate! (That’s an order!)
These can be wrapped in plastic, then wrapped in foil and placed in a zip lock freezer bag for later. To re-heat, just unwrap one, place on a microwave safe plate, cover with a paper towel and microwave 30 seconds, then turn over, 30 seconds more, etc…until heated through.