Tex-mex scramble breakfast wrap

You know those times when you eat something so good at a restaurant, that you just want to have it everyday? But then you realize how expensive and excessive it would be to go to the same restaurant all the time?

For me, it’s a not-so-rare occasion. A few days ago, I headed up to San Francisco with my boyfriend and we had brunch at Mymy Coffee Shop in Nob Hill. I’ve been here once before but really came back for their tex-mex scramble this time, which I wasn’t able to order last time but have been thinking about it ever since.

It was everything I was hoping for, and a tad more. I think the warmed tortillas were ultimately what won me over.

Needless to say, the next morning, we started to crave for it again. But because San Francisco is such a long trek away, we had take matters into our own hands are recreate it in our own kitchen.

Ingredients
4 oz ground chorizo
4 large eggs
1 1/2 tbsp milk.
1/2 red onion, diced
1/2 ripe avocado, sliced thinly lengthwise
1/2 cup cilantro, chopped
1/2 cup mozzarella, shredded
4-6 small corn tortillas
2 tbsp olive oil
Sour cream
Salt
Freshly cracked black pepper
Your favorite hot sauce (optional)

1. Wrap your corn tortillas in foil (sealed all the way), and pop into the oven for 15-20 minutes at 350°F.

Tex-mex scramble breakfast wrap

2. In a large skillet, heat a little bit of olive oil over high heat. Once the pan is hot, sauté the diced red onions until are just beginning to turn slightly soft.

Tex-mex scramble breakfast wrap

3. Add in the chorizo, in bits, and cook until the meat is cooked all the way through (about 5-7 minutes). *Tip: If you like a richer, more earthy flavor – let the chorizo sit for a little bit on the pan to brown before moving the meat around.

4. Meanwhile, in the small bowl, lightly whisk together the eggs with the milk. *Note: You don’t want to over-whisk, just beat lightly until the yolks break and everything is generally yellow in color.

5. When chorizo is just about done, pour the eggs into the pan, allowing the eggs to expand across the whole base of the pan. Turn the heat down to medium.

6. Let the eggs cook undisturbed for a little bit, until you see the sides begin to turn slightly opaque in color. Then, using a spatula, push the sides of the egg inwards towards the center. Tilt the pan around and let the runny parts of the egg move to the sides of the pan.

Tex-mex scramble breakfast wrap

7. Repeat this process until all the egg is cooked through.

8. Add the mozzarella cheese and cilantro and fold into the eggs until the cheese is melted. Add salt and pepper to taste.

Tex-mex scramble breakfast wrap

8. Now it’s time to plate! Plate the warmed tortillas with the scramble. On top of the scramble while it’s still hot, place the sliced avocados and a dollop of sour cream. Optional: More mozzarella cheese, and cilantro as garnish.

9. Build your own wrap by adding some of the scramble, avocado, and sour cream into a warmed tortilla. Enjoy with a little dash of hot sauce on top, if you’d like!

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