Egg-white breakfast burrito with hollandaise
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2 Servings
30 Minutes
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Inspiration
I’m not saying that this is the best breakfast burrito in town, just that you definitely shouldn’t pay for any breakfast burritos in any Central New York zip codes until you’ve made this one for yourself. Splitting the yolks from the whites and making the former into a sauce means you can dollop the fatty goodness onto every bite, or hold off on it altogether for a delicious, low-calorie start to your day. Best enjoyed in full sunshine.
- Steve
Ingredients
for the burritos:
4oz mushrooms, sliced
2 burrito-size flour tortillas
1 bell pepper, chopped into ½-inch chunks
¼ medium red onion, diced
for the Hollandaise:
6 large eggs, whites and yolks separated
2 Tbsp softened butter
2 tsp champagne or white balsamic vinegar
Method
Add a tablespoon or two of neutral oil to a medium-sized skillet, then sauté the sliced mushrooms, chopped bell pepper, and diced onion over medium-high heat until they’re just cooked. Season with a pinch of salt and set aside.
In a medium-sized mixing bowl, whisk the egg whites until they begin to foam, then season with salt and fry in the same pan used for the vegetables. Try to keep them in an even layer and only flip them once—but turn the heat to medium to allow the mixture time to cook through.
The Hollandaise sauce is a bit trickier. If you have an immersion blender, you can simply add all of the ingredients to the pitcher of the blender and buzz them until they turn to sauce; if you don’t, melt the butter down to liquid form and allow it to cool. Then, little by little, whisk the liquid butter into the egg yolks until it all becomes sauce. Afterward you can season with vinegar and a bit of salt.
To assemble, halve the egg patty and distribute the hemispheres amongst your tortillas, then top with a nice helping of veggies and wrap the burritos however you can. Griddle along the seams and on the opposite faces until they’re deep brown on two sides, and serve with the Hollandaise sauce on the side.