Eggs have been called the perfect food, said Steve Slack in Midwest Living. But “do happier chickens produce better eggs?” Possibly so. Increasingly, chefs are using locally grown eggs from free-range chickens, which are both “better tasting” and “more nutritious.” This healthful, organic breakfast can be made in about 30 minutes from start to finish.
Recipe of the week
Breakfast Burritos
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6 10-inch flour tortillas
1 tbsp butter
1 cup refrigerated shredded hash-brown potatoes
2 cloves garlic, minced
1/4 tsp ground cumin
1/2 cup diced Canadian-style bacon, cooked ham, cooked breakfast sausage, or cooked chicken
4 organic eggs
1/4 cup milk
1/4 tsp salt
1/8 tsp ground black pepper
1 4-1/2-oz can diced green chili peppers, drained
3/4 cup shredded Monterey Jack cheese or cheddar cheese
Stack tortillas; wrap in foil. Heat in 350-degree oven 10 minutes. (Or wrap tortillas in white microwave-safe paper towels; heat in microwave on high 1 minute.)
For filling: In nonstick skillet, melt butter over medium heat. Stir in potatoes, garlic, cumin. Spread in even layer; press down lightly with spatula. Cook 6 to 7 minutes or until golden on bottom. Turn potatoes over with spatula. Cook 6 to 8 minutes more, or until crisp. Stir in Canadian-style bacon; heat through. Remove from skillet; set aside.
In small bowl, whisk together eggs, milk, salt, black pepper. Pour mixture
into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom around edges. With spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding 2 to 3 minutes, or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat. Divide potato mixture among tortillas, placing it just below center of each tortilla. Top with egg mixture, chili peppers, cheese. For each tortilla, fold bottom edge up and over filling. Fold opposite sides in. Roll up from bottom. Serve with salsa. Makes 6 burritos.
