Jen's Breakfast Burrito

It’s really just a case of adding the ingredients, but here’s Jen’s ritual:

Lay the tortilla on a plate - don’t worry, we will heat it at the end, but these are already much softer than what you’re likely used to.

First open your perfectly ripe avocado, remove the stone and skin, put it in a bowl and lightly mash with a fork. I like some bits, so I don’t make it smooth. Add a good pinch of salt and a squeeze of fresh lime juice. You can also add some small chopped tomatoes and some red onion, season to taste and set aside.

Add 6-7 of the crispy potato bites or 2 hash browns fresh out of the air fryer or oven in the middle of the tortilla, building a burrito shape. I like to push down on them with a fork slightly. Add a small pinch of salt. If you’re using sausage (patty), bacon or similar, add this now.

Next, add your 2 perfectly fried eggs, side by side, then sprinkle all the cheese on top.

Then add the pickled or fresh jalapeño slices and your slightly mashed avocado mixture. Lastly, add a small drizzle of Bella Muerte across the fillings, about 1 tbsp for the whole burrito. If you want to add soured cream, add two small dollops now.

Heat up a pan or panini press, try and use your best wrapping skills to form a nicely closed up burrito, then lightly toast on each side until light golden brown.

Let the burrito rest for about 5 minutes.