Breakfast Egg Burrito

Preparation

Stuffed with eggs, beans, avocado, and feta cheese, these mighty flavorful breakfast burritos will see you through the whole day. What makes these exceptionally tasty is the quick pan-fry at the end, yielding a golden, crisp exterior and delightful crunch.

1. In a medium bowl, bowl, crush the avocado with a fork. Add tomatoes, 2 tablespoons of cilantro and the lime; season with salt.

2. Heat 1 tablespoon/15 ml of the oil in a HexClad 10"/25 cm Hybrid Fry Pan over medium heat. Add garlic, onion, and chile and cook for 3 minutes until softened. Add black beans, cumin and a good pinch of salt and cook for 3 minutes, until piping hot. Transfer to a bowl and keep warm; wipe out the pan. 

3. Crack the eggs into a bowl and whisk gently with a fork to break the yolks. Heat the butter in the HexClad 10"/25 cm Hybrid Fry Pan over low heat. Add the eggs and cook for 3 to 5 minutes, stirring now and again with a spatula, until just cooked and still soft. Season with salt and pepper. 

4. Lay the tortillas out on a board. Add the eggs in a line down the center of each, along with a line of the avocado mixture and the beans; leave about 1 inch uncovered on the sides. Scatter over the feta and remaining 2 tablespoons of cilantro. Roll up the burritos tightly.

5. Wipe out the fry pan used for eggs and return to a medium heat with the remaining 1 tablespoon/15 ml of oil. Cook burritos for 2 minutes on each side, until lightly golden. Serve with some Sriracha sauce.