Desayuno eggado
This is my own little invention of a dish but is based on the Mexican classic huevos ranchos, which I lived on when I visited Mexico. I always love having breakfast like a king, lunch like a prince and dinner like a pauper when I am holiday, and huevos ranchos is a king of a dish! Basically these are tiny finger sized wrap pin-wheels with smashed garlic-lime avocado and scrambled eggs, for grown-ups I pop in a bit of crispy bacon too. I have made mine super mini as my 15 month old has a habit of stuffing too much in her mouth at once, but the dish is versatile you can make large pin-wheels, fold the wrap in half and make sandwiches etc. The smashed garlic-lime avocado lasts a couple of days in an air-tight container in fridge and can be coupled up with cheese, tomato and tuna in a wrap for a lunch!
Makes more than enough for 1 little one (with smashed garlic-lime avocado left over for another day)
Ingredients
For smashed garlic-lime avocado
1/3 garlic clove crushed
Juice ¼ - whole lime
1 tbsp good quality virgin olive oil
1 ripe medium-large avocado
For scrambled egg
1 egg beaten
1 ½ tbsp whole milk
A knob of butter
To complete the dish
1 wrap (I always buy the corn tortillas as they are more authentic, but any tortilla will do)
Method
1. To make the smashed garlic-lime avocado – remove skin and stone, and slice the avocado and then squeeze lime juice over slices (decide how citrus you want it, I generally squeeze around ¾ of a lime, but it’s really up to you). Add the garlic and olive oil and smash with a potato masher. I don’t over smash so there are still a few lumps here and there.
2. To make scrambled egg, heat butter in pan over medium heat. Beat egg and milk and add to pan. Wait 30 – 45 seconds until egg has started to set-cook, then carefully break it up with a wooden spoon and mix so it cooks through. I try and keep the scrambled egg with reasonable large curds. Then I use a 1-2 curds per mini pin-wheel
3. To make, cut think strips of wrap (use a pizza cutter!) spread with smashed avocado and top with egg, then roll up into a pinwheel.
Tips
I have made mine super mini as my 15 month old has a habit of stuffing too much in her mouth at once, but the dish is versatile you can make large pin-wheels, fold the wrap in half and make sandwiches etc. The smashed garlic-lime avocado lasts a couple of days in an air-tight container in fridge and can be coupled up with cheese, tomato and tuna in a wrap for a lunch! For grown-ups I pop in a bit of crispy bacon too.
Facts
This is my own little invention of a dish but is based on the Mexican classic huevos ranchos, which I lived on when I visited Mexico.