Breakfast Burrito with Tomato-Poached Eggs

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When the poached eggs break inside the burritos, they create a smooth sauce that coats the other ingredients. These breakfast wraps are best eaten right after they are made.

  • 4Servings

Ingredients

  • 1 15-oz. can diced tomatoes with green chiles
  • 8 green onions
  • 4 large eggs
  • 4 8-inch flour tortillas, warmed
  • 1 large avocado, sliced into 12 pieces

Preparation

1. Strain juices from canned tomatoes into small saucepan, pressing on solids to extract as much liquid as possible (3/4 cup). Add 1 cup water, and bring to a simmer. Finely chop tomatoes (1 cup), and set aside. 2. Heat grill pan over high heat, and spray with cooking spray. Grill green onions 3 to 5 minutes, or until tender and charred. Remove from heat, and season with salt and pepper, if desired. 3. Crack 1 egg into small bowl, then pour from bowl into simmering tomato water; repeat with remaining eggs, and poach 2 to 3 minutes for runny yolks, 4 minutes for firmer yolks. Remove eggs from liquid to plate with slotted spoon. 4. Spread 2 Tbs. chopped tomatoes on each tortilla, leaving 2-inch border. Place 2 green onions horizontally in center of each tortilla; top with 3 slices of avocado. Gently place 1 poached egg in lower third of each tortilla, and top each egg with 2 Tbs. chopped tomato. Fold sides of tortilla over filling, then gently roll from bottom up.

Nutrition Information

  • Calories: 344
  • Carbohydrate Content: 35 g
  • Cholesterol Content: 186 mg
  • Fat Content: 18 g
  • Fiber Content: 7 g
  • Protein Content: 13 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 786 mg
  • Sugar Content: 4 g