It’s rare that I post about breakfast, but this is a spur-of-the-moment post inspired by today’s breakfast. We fancied Mexican scrambled eggs – something with a little kick to get this Bank Holiday weekend rocking. Breakfast burittos are actually a great way of using up bits that are leftover in the fridge – my burritos happen to be vegetarian, with spring onions, a red chilli and a little cheese and hot sauce. You could also add fresh tomatoes, some chopped up meat, chorizo or other crumbled sausage to your scramble. Avocado on the side would work well, too. If you’re in Mexico or the United States, you might be gearing up to celebrate Cinco de Mayo (on 5th May) or you may have your piñatas at the ready already! In Mexico, it’s a national holiday, known as “Battle of Puebla Day” or “Battle of Cinco de Mayo” and celebrations usually include lots of Mexican snacks, such as guacamole, Mexican salads and dips, tacos or burritos, and possibly even a Margarita cocktail, or two.
Cinco de Mayo Breakfast Burittos
- A splash of oil
- 2 spring onions/scallions sliced
- 1 red chilli finely sliced
- 4 eggs beaten
- 1/2 cup Cheddar or Mexican cheese
- 1 teaspoon hot chilli sauce optional e.g Tabasco
- 2 soft flour tortillas
- Add a splash of oil to a pan and gently fry one of the spring onions/scallions along with the red chilli. Add in the eggs and gently scramble - cook on a low heat whilst stirring.
- In the meantime, heat the two soft flour tortillas (20 seconds in the microwave works fine)
- Fill the soft tortillas with the scrambled eggs, top with the second spring onion/scallion, a little grated cheese and a dash of chilli sauce, or Tabasco. Roll up and eat right away!
The very best part of any celebration is to finish off with something sweet, so check out these beautiful “buñuelos” or Mexican fritters by Muy Bueno – a lovely blog filled with Latin American recipes. Also, if you in the mood for a party and are looking for extra inspiration, have a look at this amazing Cinco de Mayo, Baby homage to all things Mexico by Tasty Kitchen contributor Erika.
Happy Cinco de Mayo (or rainy British Bank Holiday) weekend!