Hi I'm Rich Harris and welcome back to my Brunch series for Videojug.
In this episode I'm showing you my breakfast burrito.
It's a great way to start the day, full of flavor, and it's basically an English breakfast
wrapped up in a blanket.
[Music]
So, it's time to bring on the Brunch.
First thing to do is to get some tomatoes in a pan, so, a little drizzle of Olive Oil,
a really nice hot pan, and tomatoes straight in.
Just give them a shake around, and what you can do is just blister them, start to break
them down, and get a good bit of color and the tomatoes will kind of wilt down and give
you this lovely sweet and sticky tomato which are going to go in our burritos.
Just keep shaking them around the pan.
Couple of twists of black pepper.
A pinch of salt.
Just keep moving them around.
So as the tomatoes start to blister and get a little kind of black and brown on the outside,
just give them a little bit of a squish down.
You can use the back of the spoon or a fork, or a potato masher works really well as well.
And what that's going to do is just release some of the juices into the pan.
Do this in a nice hot pan, it's going to be really quick.
Really simple.
Once you give them a squish, give another shake around, and then add a good pinch of
sugar, that's going to help bring out the natural sweetness in the tomatoes and just
make them taste really lovely.
Alright, since the tomatoes are done, just grab a plate, and tip them on.
Grab some kitchen roll, and give the pan a quick wipe over, just get rid of any residue.
Set that aside because you're going to need it later.
Next thing we're going to do is our sausages.
Now you could just grill or fry your sausages, but the problem is when you put them inside
a burrito, and you get a bite, the sausage skin kind of pulls, and you end up pulling
your burrito and dropping it all down your front just a little bit.
So, take your sausages and a sharp knife, just run down the skin.
Peel off the skins.
Combine all your sausage meat.
Just give it a good squish together.
Just take about two sausages worth, squish them flat, you can be fairly rough with it,
it doesn't have to be perfect, give them a bit of a slap, and there we are.
These sausages are great, they're really herby pork sausages, they've got good quantity of
fat in it, so, you don't need to oil them, and you certainly don't need to oil the pan.
As soon as you've made your patty, straight onto the griddle.
Just keep going until you've used up all of your sausages.
By using a charl grill pan, you're going to get these lovely char grill lines and add
a lovely smokey flavor to the burrito.
So give about two or three minutes on each side, just until they're cooked through.
That's what you're looking for, these lovely char grill lines.
So, let your sausages patties sizzle away, a couple minutes on each side, and while they're
going, it's time to make some great scrambled eggs.
Turn the heat down, you want a kind of medium high heat for the scrambled eggs.
Season with a bit of pepper but no salt at this stage.
If you add salt at this stage, what it will do is start to break down the egg whites.
Grab a whisk, and just give them a whisk up.
Well, this pan is set over a kind of medium high heat, you don't want it too high, and
just throw in a couple of knobs of butter.
This is brunch so we can be generous with the butter.
Now as that butter starts to melt.
So, tip your eggs in.
And the most important thing, about making good scrambled eggs, is to keep moving and
shaking the pan.
Keep moving the eggs around.
If they start to get a bit too warm, pull them off the heat, and keep shaking and scrambling.
So, just keep moving and shaking.
Really is as simple as that.
If there's enough heat in the pan, the eggs will continue to keep on cooking, so you can
take it off the heat all together, and just keep stirring and shaking,
Now, the eggs are at perfect stage where they're still slightly liquid, a little bit loose,
this is the point where you can add your salt.
It's not going to break down the egg whites, and they're not going to get all watery.
So a good pinch of salt.
And just for a bit of luxury, an extra couple of knobs of butter.
Just give that a stir through.
Set that to one side.
So, our eggs are done, tomatoes are done, my sausages are pretty much there, almost
ready to build the burrito.
Alright, so once your sausage patties are cooked, you're ready to go, and it's just
the case of building the burritos.
So take that hot pan and dry it out, and lay the flour tortilla on top.
And you just want to warm it through, so twenty, thirty seconds.
My tip is you just put your hand flat on, and just move it around, until you start to
feel the heat of the pan come through the tortilla.
Just start to feel it.
It's just starting to puff up.
Use some tongs, and flip it over.
Take some good mature cheddar, everyone likes a bit of cheese at breakfast, and that's going
to start to melt under the warmth of all the other ingredients.
Take one of our sausage patties, and lay it on top.
Spoon over a few of the tomatoes.
And just do this down one side, make it easy to roll up.
And then on top of that, get a spoonful of scrambled eggs.
Now this is optional, but, I love to put a little bit of hot sauce on there as well.
It's not too spicy, but just a little kick.
So, just a drizzle on top.
And just take your burrito, and just slide it off onto a board.
You can see the cheese has all started to melt there as well.
And to roll a burrito, just turn the sides in, pick up, and roll up tight, and keep pulling
together, all the sides in, and there you are.
Now, it's going to be messy, it's going to drip all down you, so don't wear your best
shirt while eating this.
So there you have it, my breakfast burrito.
Perfect breakfast brunch.