Eggs Benny Burrito Recipe

warm tortilla

Gently warm the 13-inch flour tortilla on a dry skillet over medium heat for 20–30 seconds per side until pliable but not browned. Keep warm wrapped in a clean towel.

assemble burrito

Lay the warmed tortilla flat. In the center, place the shredded cheddar in a line, then add the scrambled eggs, country ham, diced tomatoes, and breakfast potatoes. Spoon hollandaise evenly over the fillings (about 1/2 to 3/4 cup). Fold the sides of the tortilla in, then roll tightly to form a burrito. If desired, sear seam-side down in a hot skillet for 1 minute to seal and lightly brown.

Garnish with chopped chives and serve immediately with any extra hollandaise on the side.

prepare breakfast potatoes (if not already cooked)

If using raw potatoes: dice 12–14 oz russet or Yukon gold into 1/2" cubes. Parboil for 5 minutes, drain, then toss with 1 tbs oil, 1/2 tsp salt, and 1/4 tsp pepper. Pan-fry over medium-high heat in 2 tbs oil until golden and crisp, about 10–12 minutes. Set aside. (If using leftover cooked potatoes, reheat in skillet until crisp, about 4–6 minutes.)

heat country ham

In a medium skillet over medium heat, add 1 tbs butter. Add the country ham slices or diced ham and warm until edges just begin to brown, about 2–3 minutes. Remove from skillet and keep warm.

scramble eggs

Whisk 4 large eggs with 2 tbs whole milk, 1 tsp salt, and 1/2 tsp black pepper until combined. In the same skillet over medium-low, melt 1 tbs butter. Pour eggs in and cook gently, stirring frequently with a spatula, until soft curds form but eggs are still moist, about 3–4 minutes. Remove from heat — eggs will finish setting off heat.

prepare a double boiler

Bring 1–2 inches of water to a simmer in a small saucepan. Reduce heat so water stays just below simmer. Place a heatproof bowl over the pan making sure the bowl bottom does not touch the water.

whisk yolks

Add 3 egg yolks and 1.5 tbs fresh lemon juice to the bowl. Whisk constantly until the mixture begins to thicken and becomes pale, about 2–3 minutes.

emulsify with butter

Remove bowl briefly from heat and, whisking constantly, slowly drizzle in the 6 tbs hot melted butter in a thin steady stream until the sauce emulsifies and thickens. If sauce becomes too thick, whisk in up to 1 tsp warm water to reach a pourable consistency. Return to low heat briefly if needed, whisking continuously.

season hollandaise

Season with 1/4 tsp salt and 1/8 tsp cayenne pepper to taste. Keep warm (not hot) until assembly. If sauce needs reheating, do so over the double boiler with constant whisking to avoid breaking.