My New Mexican Breakfast Burrito

Thank you Trader Joes for making the roasted green chili that I long for, more accessible to me. This 79 cent small can of green goodness brings me back to my 

New Mexican roots. My recipe is a re-creation of my favorite breakfast burrito growing up from a classic drive-in called  Hurricanes in Albuquerque, NM. With lots of patience and love- I've come quite close to my memory of the original. 

Ingredients:

·      2 Potatoes

·      ½ Onion

·      2 Garlic Cloves

·      1 pinch of Dried Oregano

·      Salt & Pepper

·      4 Bacon Strips

·      1 cup Chicken Broth

·      1 or 2 table spoons of Flour

·      1 can Chopped New Mexican Green Chili (Trader Joes)

·      2 Tortillas

·      3 Eggs

·      1 cup Shredded Chedder

Prep Work:

·      Dice Potatoes and Onions into small pieces- the smaller they are the faster they cook (but not too small)

·      Cook Potatoes with garlic and olive oil over stove until almost cooked through before adding in onions

·      Season with salt, pepper, & oregano

·      Cook Bacon in separate pan until crispy

·      Save one or two table spoons of bacon fat for rue

·      Remove potatoes and onions from skillet

·      With the stove on- add equal parts flour and bacon fat to create rue in skillet

·      Once fat and flour have combined and rue starts to lightly brown- add chicken broth, water, and can of green chili

·      Mix with potatoes and onions and let simmer, add more liquid as the sauce reduces quickly

·      Season with Salt and Pepper

Burrito Time:

·      Heat Tortilla over stove

• Layer with scrambled eggs, shredded cheddar cheese & green chili mixture
• Final Touch- add cooked bacon
• Fold & Eat

Sopressata, Crumpet, and Egg Yumminess

This kind of reminds me of Eggs Benedict but so much healthier and you use the yolk as the sauce instead of hollandaise. Enjoy!

Ingredients:

• Crumpets from Trader Joe's (stock up!)
  
• 1 Egg per crumpet
  
• Sopressata or any other Italian salami of your choice. 

Quick & Easy Directions:

• Toast Crumpet - you can spread little butter on top if you'd like.
  
• Fry an egg and keep the yolk runny
• With a fork- poke more holes into the side of the crumpet that appears to have more pores.
• Lay the fried egg carefully onto the crumpet. 
• Gently pierce the egg with a fork all the way through to the crumpet. You want the yolk to soak into the crumpet
• Top with 1 or 2 slices of Sopressata
• Season with Salt & Pepper 
• Shaved Parmesan optional