Lip-Smackin' Breakfast Burrito

Weekend mornings usually start off pretty slow for DH and I. Even Ozzy makes a late start. All three of us often lie there, huddled under the covers, slowly blinking our eyes in the morning sunshine. If Ozzy sees that it's one of those mornings where mommy is not jumping out of bed, then he will proceed to get his morning lovin' on. This involves a lot of purring, nuzzling, cuddling, licking, and basically draping himself over my face - his way of saying "I wuv you". And since I've taught him well, he'll make sure that DH doesn't feel left out, by going over to his side of bed and giving him the same special Ozzy-love treatment!

It's so cold these days that I need a damn good reason to crawl out of bed. So on weekends I give in to the luxury of staying under the comforter (could anything be more appropriately named?!) until I figure out what exactly I'll be making for breakfast. This Breakfast Burrito came into existence purely out of what I was craving one day, as I lay snuggled up next to DH and Ozzy. My thought process went something like this: "Salty, not sweet. Egg, but not the regular kind or scrambled. Carbs, but not bread. Cheese, definitely need cheese. Gotta think of my calcium intake, after all! har dee har har. Crunchy, not mushy. And spicy. 'Coz a little bit of spice goes a long way into making a meal feel more satisfying and filling". Ok, so perhaps I wasn't THAT coherent first thing in the morning, but you get the idea.

Lip-Smackin' Breakfast Burrito

Ingredients:

Flour Tortillas

Eggs

Canola Oil

Salt

Coriander Chutney, store-bought or homemade (recipe to follow)

Shredded cheddar cheese

Method:

1. Spread about 1 tbsp (or more if you like it spicier, which I do) of the coriander chutney on one side of a flour tortilla, leaving a margin of 1/2 an inch around the edge.

2. Fry an egg with a tsp or two of oil in a pan. Break the yolk, and cook both sides of the egg.

3. Drain the oil from the egg and place it in the center of flour tortilla.

4. Top it off with 2-3 tbsp of shredded cheese. Sprinkle just a pinch of kosher salt all over as well.

(Oooooooo, would you look at that ... the cheese is already starting to melt over the egg. Only good can come from this!)


5. Roll up the burrito (not too tight, or the filling will burst out) and place it on a hot non-stick skillet. Let it turn brown and crispy on both sides.

6. Then eat it right away, because baby, these are good to GO!
Boyoboyoboyoboyoboy! This really wakes up all your senses first thing in the morning. The crispy bite of the tortilla (browning it on the skillet is essential!), the softness of the egg, the gooeyness of the cheese, and the fragrant spicyness of the coriander chutney might make breakfast your best meal of the day.

I usually have a bottle of store-bought coriander chutney in my fridge, for raitas, or to go with tikkas and kababs. And it works beautifully for this Breakfast Burrito. But if I have the freshly made stuff on hand, then obviously there's nothing better!

Fresh Coriander Chutney

Ingredients:

1 bunch of fresh cilantro/coriander leaves

2 tbsp of grated coconut

4 whole green chillies

1 large garlic clove

Pinch of salt

Pinch of sugar

Juice of 1 lime

Method: Whiz it all up in a food processor, with a bit of water (if needed). Nothing simpler! This will store for a few days in your fridge, but trust me, you'll be using it on everything so it will disappear soon enough! Don't be ashamed of just spreading it on toast and eating it - it really is THAT good!