Breakfast Burrito Recipe

Prep vegetables and protein

Thinly slice the red onion and dice the bell pepper. If using breakfast sausage or chorizo, crumble and cook in a medium skillet over medium heat until browned and cooked through, about 5–7 minutes. Transfer to a plate and keep warm.

Scramble the eggs

In a medium bowl whisk together the 6 eggs, 1 tbs whole milk, 0.75 tsp salt and 0.25 tsp black pepper until combined and slightly frothy. Heat a clean nonstick skillet over medium-low and add 1 tbs butter. When butter is foamy, pour in the eggs. Stir gently with a spatula, pushing eggs from edges to center until soft curds form and eggs are just set but still moist, 3–5 minutes. Remove from heat.

Sauté vegetables (optional)

If you prefer softened onions and peppers, return the skillet to medium heat, add a small splash of oil, then sauté the diced pepper and sliced onion 3–4 minutes until softened and slightly caramelized. Combine with cooked sausage.

Assemble filling

Warm the tortillas briefly in a dry skillet or microwave for 15–20 seconds to make them pliable. On each tortilla place about 1/4 of the scrambled eggs, 1/4 cup cooked sausage/chorizo, 1/4 cup grated cheddar, and 2 tbs sautéed peppers/onions if using. Fold into burritos: fold the sides in, then roll tightly from the bottom. Keep warm (wrap in foil or place in a low-heat oven at 200°F / 95°C) while you make the hollandaise.

Prepare jalapeño

Finely chop the jalapeño. For a smoother sauce, seed it and mince very finely or puree it with the lemon juice in a mini processor.

Whisk yolks over gentle heat

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bowl should not touch the water). Add 3 egg yolks and 1 tbs lemon juice to the bowl and whisk continuously until mixture thickens slightly and becomes pale, about 2–3 minutes. Ensure heat is gentle to avoid scrambling the yolks.

Emulsify with butter

Once yolks have thickened, remove bowl from heat. Very slowly drizzle the 6 tbs hot melted butter into the yolks while whisking constantly to create an emulsion. Start drop by drop, then thin stream as the sauce thickens. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen.

Finish and season

Stir in the finely chopped or pureed jalapeño, 0.5 tsp vinegar, 0.25 tsp salt and 0.125 tsp cayenne or smoked paprika if using. Taste and adjust salt or lemon juice as needed. Keep the hollandaise warm but not hot (hold in the double boiler off the direct heat or place bowl in a warm spot). If the sauce separates, whisk in a teaspoon of warm water slowly to bring it back together.

Place one burrito on a plate and spoon 2–3 tbs of jalapeño hollandaise over the top (or serve sauce on the side for dipping). Garnish with chopped cilantro, sliced avocado, and a squeeze of lime. Add hot sauce to taste. Serve immediately while hollandaise is warm and eggs are hot.

Leftover storage: Refrigerate burritos and hollandaise separately in airtight containers for up to 2 days. Reheat burritos wrapped in foil in a 350°F (175°C) oven 10–15 minutes or microwave (unwrapped) 60–90 seconds. Rewarm hollandaise gently over a double boiler and whisk until emulsified; whisk in a spoonful of warm water if needed.