Joshua Weissman Bacon, Egg and Cheese Breakfast Burrito

Ingredients

• 6 large flour tortillas, one per serving
• 3 tablespoons (42 g) unsalted butter
• 8 large eggs
• 6–8 slices thick-cut bacon
• Grated cheddar cheese, as needed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• PICO DE GALLO
• 1 large red tomato, diced
• 1 jalapeño, diced
• 1/2 sweet onion, finely diced
• 1 handful fresh coriander, chopped
• 1 lime, zest and juice
• Olive oil, to taste
• Kosher salt and black pepper, to taste
• OPTIONAL HASH BROWNS
• 2 large russet potatoes, peeled and grated
• Unsalted butter or neutral oil, as needed for frying

Method

1. Line a baking tray with foil. Arrange the bacon on the tray and place it in a completely cold oven.
2. Set the oven to 230°C (450°F) and bake the bacon for 20–25 minutes, until crisp. Drain and chop if desired.
3. For the pico de gallo, combine the tomato, jalapeño, onion, coriander, lime zest and juice, a small amount of olive oil, salt and pepper.
4. For the optional hash browns, grate the potatoes and rinse them under cold water.
5. Squeeze as much moisture as possible from the grated potatoes.
6. Heat butter or oil in a frying pan over medium heat. Add the potatoes and cook for 3–4 minutes on each side, until crisp and golden.
7. Melt 42 g butter in a non-stick frying pan over medium heat.
8. Whisk the eggs thoroughly, add them to the pan and immediately begin stirring.
9. Cook while stirring until the eggs are set but remain soft. Season with salt and pepper.
10. Warm the tortillas until flexible.
11. Fill each tortilla with scrambled egg, bacon, grated cheddar, pico de gallo and optional hash browns.
12. Fold in the sides and roll each tortilla tightly.
13. Place the burritos seam-side down in a non-stick pan over medium heat.
14. Griddle for 1–2 minutes on each side, until golden and sealed. Serve immediately.