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On-the-go Egg and Avocado Brekkie Burrito

Yields4 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

On-the-go Egg and Avocado Brekkie Burrito

  4 bacon rashers, rind trimmed
 6 eggs
 ½ cup pouring cream
 ½ lime, juiced and rind finely grated, plus extra wedges to serve
 ¼ cup grated vintage cheddar
 2 spring onions, thinly sliced
 1 tbsp olive oil
 1 tbsp butter
 4 medium flour tortillas (about 20cm), warmed
 Crumbled feta and rocket leaves, to serve
 2 ripe Shepard avocados, sliced into wedges
 Hot sauce, optional, to serve
Avocado-feta whip:
 1 small ripe Shepard avocado, flesh scooped from the skin and coarsely chopped
 80 g feta, crumbled
 ¼ cup Greek yoghurt
 Juice of 2 limes
 1 garlic clove

To make the avocado-feta whip, process ingredients in a food processor until smooth, season to taste and process to combine.


Preheat oven to 200C. Lay bacon rashers in a single layer on a baking tray lined with baking paper and bake for 6-8 minutes until golden brown and crisp.


Meanwhile, whisk eggs, cream, rind and juice in a bowl to combine. Add cheese and spring onion, season to taste and stir to combine.


Melt butter in a large non-stick frying pan over medium heat, add oil and swirl to coat the pan. Add egg mixture and as the egg starts to set on the base, push toward the centre of the pan, tipping the pan so the uncooked egg mixture runs to the side. Cook for 4-5 minutes until just set and set aside.


To serve, spread avocado-feta whip down the centre of each tortilla. Divide egg mixture amongst tortillas, crumble over bacon and feta, top with rocket and avocado wedges. Season to taste, drizzle with hot sauce if using then roll into burritos. Serve with lime wedges and extra hot sauce.

Nutrition Facts

Servings 0