Best Breakfast Burritos EVER

I love this breakfast burrito so much, I've had it for dinner three times in the past week. It's so delicious, so simple, and so fast, it's my current love. I was inspired by the version made by Muneeba at An Edible Symphony, because as soon as I saw it, I knew it was the answer to what I disliked most about most breakfast burritos: The over-cooked scrambled egg and often greasy breakfast meats. I love the concept of a breakfast burrito, but I often dislike the end result for those two reasons.

As soon as I saw Muneeba's version, I smacked myself in the head and said "Of Course, use a softly fried egg, don't use a scrambled egg, silly, and that problem is solved! Who told you they have to include scrambled eggs?"

I had all the ingredients I needed on hand, and set to work.

Above: For my version, I started with a fresh tortilla, from dough. My local Costco sells the uncooked tortilla in paper thin sheets. The only require a quick heating (perhaps 1 minute or less per side) in a dry skillet to cook. Naturally, you can use a plain, cooked tortilla, but do heat it first, in a dry skillet, so that it warms the ingredients as you build. Here, I just place the uncooked tortilla in a pan, no butter or fats required, and turn it on high. Note it is slightly translucent.

Above: In about 30 seconds, the tortilla begins to puff, and turn white as the dough cooks.

Above: When the first side is browned and bubbly, turn it over with tongs and cook the other side very briefly, perhaps 15-20 seconds. The second side should be less brown -- we're going to be working on that side again in a little bit, below. Keep your pan warm, but not hot -- you'll need it again in a minute.

Above: Lay the tortilla on a paper plate or towel, and on the darker, more grilled side of the tortilla, quickly spread a thin layer of cilantro dip and sprinkle with shredded cheeses. Mine is my favorite -- Trader Joe's Roasted Pecan Cilantro Dip (basically a cream cheese and cilantro spread). Muneeba's version used Cilantro Chutney. I have that as well, but this dip is my preferred taste -- it's milder.

Above: Add another layer of your preferred toppings. Here, I used just a scattering of black beans, and a scattering of diced green onion. You could certainly add Spanish rice here, or avocado slices, or even shredded pork or carnitas. Here, I'm just keeping it simple to show you my base burrito. Set this stage of your burrito aside, and return to your warm pan.

Above: Lightly butter the skillet and softly fry an egg. You want the whites cooked gently, and still a somewhat loose yolk (but no runny whites, yuck).

Above: Just before it's ready to come out of the pan, I quickly break the yolk with just a swirl or two. I don't want it hard or cooked through -- I just want the yolk to be more evenly distributed with the egg white. Keep the pan warm, but not hot. Do not wipe it out.

Above: Quickly slide the egg from the pan onto your waiting tortilla. All photos from this point forward will be blurry because I dropped it right in my egg yolk! I tried to get the yolk off the lens. I think I need a q tip and alcohol.

Above: Fold up the sides and roll up like a burrito.

Above: Place the rolled burrito back in the warm pan, and using the trace amount of fat still left, begin to brown/crisp the outside of the burrito. Remember I told you that I spread the dip and toppings on the browner of the two sides? That's because when it goes into the pan again to warm up, the less brown side will catch up. This also helps melt the cheese a bit inside, and finishes cooking the soft egg.

Above: Slice in half, take a bite, and enjoy the best, most flavorful, unique, and definitely NOT greasy and heavy, Breakfast Burrito.