Breakfast Burrito.
Ingredients
30g Breakfast sausage, cooked & sliced
30g Bacon, cooked and sliced
30g Salsa verde/ salsa national
1x Kerrymaid cheese slices
20g Red pepper, diced and sauteed till soft
3x St. Ewes rich yolk eggs, scrambled
3g Coriander
1x 12” tortilla wrapper (penta)
1/4 Large hass avocado, sliced
20g Spinach
MOP
- Portion the first set of ingredients in a 32 ounce deli container and refrigerate
- In a saute pan fry the ingredients from the deli portion
- Heat the wrapper for 5 seconds
- Place the spinach & avocado in the centre of the wrapper and season
- Add the scrambled egg mix to the fried sausage, bacon , peppers and cheese
- Scramble the eggs until soft
- Build the burrito starting with the yoghurt, avocado and then the spinach. Top with the scrambled egg mix and coriander cress
- Roll the burrito up and wrap in grind paper
- Slice the burrito in half on a slight angle
- Serve on a plate with a ramekin of the yoghurt, chilli and coriander dip
Salsa Verde.
Ingredients
120g Jalapeno
1kg Chopped tomatillo’s
20g Coriander
5g Garlic
20g Oil
MOP
- Chop all ingredients until the consistency of small dice
- Add all ingredients to a sauce pan and fry with the vegetable oil to bring out the flavours - roughly 4-5 minutes
- Season to taste with salt & black pepper
Waiters Notes
A breakfast burrito with avocado, bacon, sausage, peppers, cheese, scrambled egg, spinach and coriander served with a Mexican salsa verde
Allergies Eggs, Gluten, Dairy, Sulphates
HACCP.
- All Sausages & Bacon should be received at a temperature no higher than 5c and stored refrigerated at a temperature no higher than 5c
- When pre-cooking the sausages ensure an internal temperature of 82c is achieved through the use of a probe
- When blast chilling ensure you run a 90 minute cycle from start to finish and ensure the sausages are cooled to an internal temperature of 3c
Allergins
Gluten, egg, Dairy, sulphates