#SCGS Breakfast Burrito
#SCGS Breakfast Burrito
Ingredients
3 Tbsp (45 ml) Oil
2 medium Onions, sliced
½ tsp (2.5 ml) Salt and pepper, combined
1 tsp (5 ml) Balsamic Glaze
1 Tbsp (15 ml) Sugar
1 Tbsp (15 ml) Vinegar
200 g Bacon, chopped
Butter, for frying
4 Eggs
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
2 Tortillas
1 cup (250 ml) grated Cheese
¼ cup (60 ml) caramelised Onions
1 Avocado, sliced
Store-bought chillinaise
Method
Heat oil in a pan, add onions, salt and pepper and fry for about 7 minutes on medium heat. Once the onions are soft, add balsamic glaze, sugar and vinegar. Once the sugar has dissolved, remove from the heat and set the onions aside.
Clean the pan or use a separate non-stick pan to cook the bacon over medium heat until crispy, then set aside.
In the same pan, melt a little butter over medium heat. Crack in the eggs, season with Seven Colours Grill Seasoning™ and fry to your liking.
Lightly heat the tortillas in a separate pan until soft and pliable.
Top with the bacon, grated cheese, eggs, caramelised onions and avocado slices, before drizzling with chillinaise.
Fold the burritos tightly, then place them back into the pan.
Toast until the cheese has melted and the tortillas are golden.
Serve warm and enjoy.
Season your stews
#sevencolours
