Avocado and egg breakfast burrito
Start the day with this colourful breakfast wrap inspired by a spicy Mexican burrito. Topped with a fried egg, the roasted tomato, coriander and avocado filling has a little added spice from sriracha yogurt. Simply roll up and tuck in.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the tomatoes on a large, shallow baking tray with 2 tsp of the oil, then add the garlic, chilli and the lime zest and juice. Roast for 20 mins until blistered and golden. Season and toss with most of the coriander.
- Mix the yogurt and sriracha in a bowl, and set aside. Heat the remaining oil in a frying pan over a medium heat. Fry the eggs for 3-4 mins until the yolks are just set. Transfer to a plate and cover with foil to keep warm.
- Heat the wraps in the same pan, then put on plates and top each with rocket, tomatoes, avocado and an egg. Drizzle with the yogurt and sprinkle over the remaining coriander. Fold over the ends, roll tightly, and cut in half to serve.
Tip: Add some charred sweetcorn for extra crunch, or a rasher of bacon for a non-veggie version, if you like.
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