I have to admit–Jake can cook eggs. I mean, really cook eggs. One year for Mother’s Day he made me scrambled eggs and poached eggs. I asked him how he knew how to cook a poached egg. He said he Googled it–you heat the water in the pan, swirl it in a clockwise motion, add a little vinegar and then drop in the egg.
So last week when he was making his “now-famous” breakfast burrito, he said, “You should do a blog about this.” I figured he was right–I should. Plus his burrito is much easier to make than his swirling poached eggs.
He wanted me to add that this is one meal you can make on a college budget, and he should know. He’s moving into a house this fall and will be cooking. All I know about the house is that it’s next door to a cemetery and the backyard BBQ was stolen because it wasn’t chained down. What what can I say–that’s New Orleans. His roommates are lucky to have someone who can cook. Maybe my housewarming gift can be a new BBQ…and a chain, of course.
1/3 cup chopped green onion (the green part only)
1 1/2 TBS chopped cilantro
1 TBS butter
1 TBS milk
3- 4 eggs
salt, pepper, red pepper flakes
Chop green onion (stems only) and cilantro.
Crack 3-4 eggs in a small bowl.
Stir eggs with a fork. (Not a whisk like I do). Add milk, salt, pepper and red pepper flakes and continue to stir.
Add 1/2 the onion and cilantro.
Heat pan and add butter. Swirl butter around to coat bottom of pan. Add eggs. Let cook until slightly firm before scrambling.
Gently scramble with a wooded spatula.
When eggs are almost cooked and fluffy add remaining green onion and cilantro.
Remove to a plate. You could actually eat them like this with toast but it’s worth the extra trouble to make the burrito.
Heat flour tortilla directly on gas stovetop, or in a pan if you have an electric stove. Be careful not to burn it. (Like I tend to do).
Assemble the burrito. Add egg, avocado and Tapatio.
Now for the tricky part. Rolling the burrito. First fold over from bottom to top.
Next, tuck in the two sides.
Roll tightly to form a nice compact package.
Enjoy the first bite.
And then show everyone how good it looks!
It’s just that simple. This is a fridge to table meal….or in this case fridge to mouth meal…in less than 15 minutes.
I have lots of new friends to welcome this week. Here’s a big Laguna Beach hello and thank you to my new readers in Estonia, Finland, Germany and Honduras. And remember, you can learn all about my town at StuNews.
Categories: Cinco de Mayo
Tags: breakfast on a college budget, college foods, egg burritos, egg burritos on a college budget, scrambled eggs with fresh herbs
Jake, maybe the BB-Q should be connected to a shotgun instead of a chain. Happy 4th. of July!
This is one of the reasons I'm thinking we need to welcome eggs back into our "plant-based" diets. I'm going to send this to Caden, since he's going to be cooking for himself this school year, too. So easy and delicious! Thanks, Jake!
looks great, but I would still prefer a leftover muffalata from the Central Grocery for brekfast