Breakfast Burrito.
Ingredients
90g Breakfast sausage, cooked & sliced
60g Bacon, cooked and sliced
2x Kerrymaid cheese slices
40g Red pepper, diced and sauteed till soft
3x St. Ewes rich yolk eggs, scrambled
1g Coriander
10g Yoghurt
1x 12” tortilla wrapper (penta)
1/4 Large hass avocado, sliced
40g Spinach
25g coriander, chilli, yoghurt dip
Packaging
1x Grind pink carrier bag, product code FN01GRD
1x 8oz Double wall white cup, product code SD006
1x 8oz Black sip through lid, product code SD005
MOP
- Portion the first set of ingredients in a 16 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 tin foil
- Place the wrapped burrito in a pink grind bag with a napkin and a take away espresso pot of the yoghurt, chilli & coriander dip
Coriander, chilli yoghurt.
Ingredients
500g Yoghurt
35g Red chilli, deseeded and finely chopped
22g Coriander, chopped
MOP
- Mix all ingredients together thoroughly and refrigerate for service
Waiters Notes
Flour tortilla filled with scrambled eggs, sausage, bacon, cheese, spinach, avocado and peppers. Served with a corriander & chilli yoghurt.
Allergies Eggs, Gluten, Dairy, sulphites