Avocado and egg breakfast burrito

Avocado and egg breakfast burrito recipe

1 rating

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. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 447 calories / serving

Ingredients

  • 700g cherry tomatoes, halved or quartered if large
  • 3 tsp olive oil
  • 2 garlic cloves, finely sliced
  • 1 red chilli, sliced
  • 1 lime, zested and juiced
  • 30g pack fresh coriander, stems finely chopped, leaves roughly chopped
  • 100g low-fat natural yogurt
  • 1-2 tsp sriracha chilli sauce, to taste
  • 4 eggs
  • 4 multiseed wraps
  • ½ x 70g pack wild rocket
  • 2 small avocados, stoned, peeled and sliced

Each serving contains

  • Energy

    1865kj
    447kcal
    22%
  • Fat

    24g 34%
  • Saturates

    6g 31%
  • Sugars

    11g 12%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 40.4g Protein 17.1g Fibre 5.6g

Method

  1. 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.
  2. 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.
  3. 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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