Breakfast Burrito

I love duck eggs - not sure if I've mentioned that.  I get them nearly every weekend at Whole Foods.  They are richer, thicker, denser, more delicious and than chicken eggs.  Generally I like to cook them so that the yolk is in tact, however I decided to scramble them for breakfast this weekend.  I opened the refrigerator and decided the best use of the things I had available would be a breakfast burrito.

Bacon makes every morning special

I also decided that in order to give the duck eggs their due, I wasn't going to scramble them in the traditional sense.  I usually drop the eggs in a bowl, throw in some salt & pepper and milk or cream, and whisk them until combined.  Yet with the duck eggs, I wanted some more texture to come through of the individual parts of the egg.  So, when it came time to throw them into the pan, I did it one by and used a fork to quickly break them apart as they began cooking.  It makes for a denser scrambled egg that is a bit "broken" in that you get parts of just whites and parts of just yolks.  I loved it!

Breakfast burrito filling

This is literally just something I threw together on the spot.  I happened to have some flour tortilla shells available - and you can substitute anything you like into the scramble.  So my recipe is simply a guideline or suggestion!

Breakfast Burrito

Ingredients

6 slices bacon

Olive oil

12 small links breakfast sausage, cut up into bite-sized pieces

2 tablespoons butter

6 duck eggs (scrambled, or done as suggested above)

Salt & pepper

1 1/2 cup cheddar cheese, shredded

1/2 cup Parmigiana Reggiano Cheese, grated

4 large flour tortillas

Sour cream

Fry the bacon and place on a paper towel to drain.  In a pan, begin heating up the cut-up sausage in a little olive oil.  Once they are cooked through, add the butter and let it melt.  Stir in the eggs (or scramble them in one by one) and add a pinch of salt and some pepper.  As it begins to cook, stir in 3/4 cup cheddar cheese and all of the parmigiana.

Over medium-low heat, allow the eggs to cook through, stirring occasionally.  When the eggs are just firm but still a bit wet and everything is combined, crumble in 4 slices of cooked bacon and remove from heat.  Lay the tortilla shells out flat, and spoon equal amounts of the egg mixture onto each shell.  Roll them up like a burrito and place on a cookie sheet.  Evenly distribute the rest of the cheddar cheese over the top of each, and place them under the broiler for 3-5 minutes until the cheese melts.  Crumble the remaining bacon and crumble over top.  Add a dollop of sour cream over each burrito and enjoy.  A dollop of a fresh salsa might be nice as well.