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EGGS - BURRITO - Breakfast Burrito
Nb persons: 8
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Breakfast Burrito Posted By Sara Foster January 1, 2009 The traditional Mexican burrito takes on a whole new dimension in the hands of Sara Foster, owner of Foster's Market. This recipe is one of her favorite combinations. For a no-fuss brunch, prepare as many of the elements in advance as you can. ~ Herb Cream Cheese ~ mix together until creamy | |
8 oz | room temp cream cheese |
1 tsp. | pepper |
2 tbls | minced parsley |
2 tbls | minced scallions |
*** | |
Roasted Plum Tomatoes | |
~ In a medium bowl combine | |
8 | plum tomatoes, quartered |
1/4 cup | balsamic vinegar |
1 tbls | olive oil |
Salt | |
pepper | |
~ Heat oven to 400*. Spread mixture on baking sheet and bake until skins shrivel and tomatoes slightly brown, 30 min. Remove from oven and set aside. *** Salad Green Mixture ~ In medium bowl toss together | |
2 cups | arugula leaves |
2 cups | spinach leaves |
2 tbls | olive oil |
2 tbls | balsamic vinegar |
Salt | |
pepper | |
*** Scrambled Eggs ~ Heat non stick pan and scramble eggs until soft set | |
1 tbls | butter |
8 | eggs |
Salt | |
pepper | |
*** 4 twelve-inch spinach tortillas | |
Olive oil | |
8 ounces | smoked salmon |
6 tablespoons | alfalfa sprouts |
1 small bunch | basil, minced, for garnish |
4 | scallions, white part only, julienned, for garnish |
½ small | red onion, thinly sliced, for garnish |
1. Prepare Herb Cream Cheese, Roasted Plum Tomatoes, and Salad Green Mixture. Prepare Scrambled Eggs, and keep them warm.
2. Heat a grill pan over medium-high heat on stove. Using a pastry brush, brush tortillas with olive oil. Grill each tortilla lightly on one side, for no longer than a minute (this will make the tortillas soft and easy to roll). Transfer tortillas, grilled side down, to work surface.
3. Divide Herb Cream Cheese among the tortillas, spreading evenly and leaving a 1-inch border.
4. Divide the smoked salmon, Scrambled Eggs, and Salad Green Mixture evenly among tortillas. Top with alfalfa sprouts.
5. Fold in opposite sides of one tortilla, and roll it up; do the same with remaining tortillas. Slice each burrito in half diagonally, transfer to a platter, and garnish with Roasted Plum Tomatoes, basil, scallions, and red onion.
Article printed from Foster's Market: http://www.fostersmarket.com
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