Breakfast Burritos

Jeremy's specialty is breakfast food and he makes some mean breakfast burritos. He agreed to let me take photos of him making them one morning.  However, he declined to write about them or how he learned to make them.  As far as I can gather, it's a combination of his Texan pride and love for bacon and eggs.

Jeremy

Being from Texas, he's quite picky about the ingredients.  Not just any tortillas will do.  He prefers the flour tortillas made fresh at Brooklyn Fare.  Similarly,  uses spicy chorizo AND bacon, a combination of oaxaca and cheddar cheeses, potatoes, and a green tomatillo sauce - in recent days he's been into the Xochitl brand.

 

He loves the cast iron skillet and will use it to cook the entire meal, starting with the bacon.  Once the bacon is nice and crispy he removes it and adds the potatoes to the pan, browning them and pushing them to the side as the chorizo is cooked.  Finally, the eggs are added along with the cheese.

The eggs cook fast.  Right before he removes them from the heat, he adds a spoonful or two of the tomatillo sauce. Wrapped in the tortillas, with a glass of OJ and a cup of coffee, it's a pretty great breakfast.

Eggs a la "Garden of Eden"

From Hemingway's The Garden of Eden:

On this morning there was brioche and red raspberry preserve and the eggs were boiled and there was a pat of butter that melted as they stirred them and salted them lightly and ground pepper over them in the cups.  They were big eggs and fresh and the girl's were not cooked quite as long as the young man's.  He remembered that easily and he was happy with his which he diced up with the spoon and ate with only the flow of the butter to moisten them and the fresh early morning texture and the bite of the coarsely ground pepper grains and the hot coffee and the chickory-fragrant bowl of cafe au lait.

 This was my inspiration to make the "perfect" soft-boiled eggs.

After doing some research, I decided to take the longer route.  Instead of boiling the eggs, I turned off the heat at the moment the water reached a boil.  I then added the eggs, covering them and allowing them to sit 12-15 minutes. 

I served the eggs as described above, with warm french bread, raspberry preserves, some butter, pepper and salt.  I also added some pancetta to each serving. Sometimes I add a few slices of avocado to give the eggs an added lightness.