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Hello foodie friends, I hope you’ve managed to feed yourselves recently without my helpful advice. Not to worry! Even if you’ve been starving to death since you’ve last heard from me, I have the cure so satiate all types of appetites and empty bellies: THE BREAKFAST BURRITO!
When I called my boyfriend to tell him what I was going to feed him for dinner the other night, the response I got was something along the lines of, “F@$%* YEAH!” I know this sounds like a ridiculously simple meal, but if you’re like me and think you know what should go into it but really have no clue how to actually apply those theories, this column is for you. And if you’re also like me in the fact that you might have had a few drinks late Saturday night, got home around three and want something really greasy and delicious to stave off potential hangovers, this is the way to go. You can even print out this handy dandy recipe so that your alcohol-addled brain can function at its lowest capacity.
Your base, like many a good meal, consists of wonderful, carby potatoes. I’d say get about 2-3 smallish spuds per mouth. When I made this, I got both red potatoes and those white ones that look like they have no skins. They seemed to be called something different at every market I go to, but you can figure it out, I trust your judgment! I peeled them, but left a little skin on for that gourmet, rustic vibe. Cube them into bite-sized bits and boil until soft. Once they are ready, grease up a big-ass skillet and fry those suckers with a load of Lawry’s basic seasoning blend and hit it with your regular salt and pepper to taste. You want them to end up looking like home fries.
Once that’s all happened, you can prep your tortillas and rice. You can use an regular flour tortilla, but I used the fancy green “spinach-infused” variety for that classy feel. I don’t know if those things even taste any different, but I like some color when I cook! Sprinkle a HEFTY amount of at least two types of cheese down the center of each tortilla (I used a sharp cheddar and a mozzarella, but next time I think I’ll be creative and hit that with some feta or something) and pop ‘em in the toaster oven until they’re warm and melty. Don’t burn them though, I had to waste a couple good green tortillas learning that one. For rice, I HIGHLY recommend getting a convenient little package of Uncle Ben’s ready rice (dirty is the best for this) and popping the thing in the microwave. If you’re like me and have a tiny cook top on your stove, you don’t need the pain in the ass of having a boiling vat of rice up on there. I didn’t put beans in there, but next time I definitely will give those a shot. Just grab a can of the refried variety, heat them in the microwave and plop them on there.
Now, the eggs. Save these for last, since they cool off pretty damn fast. Scramble them up however you choose (if you really need help, see my breakfast how to from several weeks ago), and if you’re really brave, add a pile of cheese in there. I happen to be of the belief that you can’t have enough melty cheese ever, but use your judgment and decide for yourself if you want to die of a heart attack at 26 like I probably will.
Now, set out all your goodies buffet style and let your overly excited boyfriend fill up his tortilla with all the fillings his little heart desires. Hot sauce and guacamole might be worthwhile investments. I like to slap a little sour cream right in there too. Don’t fill it up too much, or you won’t be able to close it up and will end up with a lap full of rice! Lots of napkins highly recommended. Enjoy!
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1 response so far ↓
1 Jamie // Apr 2, 2008 at 6:32 pm
Yum that looks so good!!! I love anything that can be breakfast and lunch and brunch and all that at once.
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