Breakfast burrito

Having time to cook a proper breakfast is one of the luxuries of working from home, although not one I take advantage of very often, if I'm honest. This, despite its name, is much more likely to appear on my plate at lunch, particularly on a day when I’ve had a productive morning and thus feel justified in spending a few extra minutes preparing a meal that will fuel an (I hope) equally productive afternoon.



Breakfast burrito (for lunch)
I call this a burrito mainly because I eat it wrapped in a tortilla, and dunk it in salsa at regular intervals; but other than that I freely acknowledge that it is not particularly Mexican.

1 flour or corn tortilla
1 strip bacon
1 egg
1 scallion
1 oz/30 g sharp cheddar cheese
salt & pepper
salsa, for serving*

Wrap the tortilla in tin foil and put in a low oven to warm through. (You can also do this in a toaster if the tortilla will fit and you don’t feel like turning on the oven.)

Slice or snip the bacon into a frying pan in small strips and cook over low-medium heat, stirring every couple of minutes, until it starts to render fat and crisp up. While this is happening, beat the egg briefly in a small bowl. Slice or snip the scallion in thin rounds into the bowl with the egg; then chop or crumble the cheese and add to the egg mixture. Stir to combine and add a sprinkle of s&p.

Add egg mixture to pan and stir to mix bacon in with everything else. Cook gently, stirring regularly, until the eggs are just starting to set. Remove pan from the heat and continue stirring.

Remove tortilla from foil wrapping and spread out on a plate. Add scrambled egg mixture in a line down the center of the tortilla, and season again with s&p if desired. Fold the two sides of the tortilla over the egg filling in a burrito shape. Serve immediately, with salsa on the side.

Serves 1. Can be multiplied as necessary.

* When I have them on hand, I also like to add fresh cilantro, avocado, and other Mexican-type accents.