Benny Burrito Recipe

Warm and assemble tortilla

Warm the flour tortillas: heat a large dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

Heat fillings

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the cooked breakfast potatoes and cook 3–4 minutes until edges are crisp. Remove to a bowl. In the same skillet, add remaining 1 tablespoon butter and warm the crumbled sausage or bacon 1–2 minutes until hot. Combine potatoes, sausage/bacon, and shredded cheddar; stir to distribute evenly and melt cheese slightly.

Fill and roll burritos

Lay a warm tortilla flat. Spoon about 1/2 cup of the potato-sausage-cheese mixture down the center of each tortilla (adjust to fit). Fold the sides in, then roll tightly from one end to form a burrito. Place seam-side down on a plate and repeat for all tortillas. If desired, heat a skillet over medium and grill each burrito 1–2 minutes per side to seal and crisp the tortilla.

Bring 6 cups water and 1 tablespoon vinegar to a gentle simmer (small bubbles, not a rolling boil) in a wide saucepan. Add 1 teaspoon salt. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon, then slip one egg at a time into the center. Poach 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg, drain briefly on paper towel, and keep warm. (Poach eggs in batches if needed.)

Prepare a double boiler: bring 1–2 inches of water to a simmer in a saucepan and lower the heat so water is just simmering. In a heatproof bowl that fits over the saucepan without touching the water, whisk together 3 egg yolks and 2 teaspoons lemon juice until pale and slightly thickened.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the 6 tablespoons of warm melted butter in a thin, steady stream while whisking until the sauce thickens and emulsifies (about 3–5 minutes). Remove from heat. Whisk in 1/2 teaspoon salt and a pinch of cayenne. Taste and adjust lemon or salt as needed. Keep warm (not hot) until serving; if it thickens too much, whisk in a teaspoon of warm water to loosen.

Place one prepared burrito on a plate seam-side down. Carefully set one poached egg on top of each burrito (center). Spoon 2–3 tablespoons warm hollandaise sauce over the egg and burrito so it runs slightly down the sides.

Garnish each burrito with about 1/2 tablespoon chopped chives, a light dusting of black pepper, and a few drops of hot sauce if desired. Serve immediately while the eggs and sauce are warm.