Eggs are perhaps my favorite breakfast food. Fried or scrambled, poured over an omelette or stuffed in a burrito, they are great.
Lately, I have been craving an egg burrito. But because I am sometimes (read: quite often) forgetful, I have repeatedly neglected to take out a package of ground beef from the freezer. Which means no burrito for me.
However, I have a really nice mom who got a package for me and last night I finally answered my craving.
I have adapted my way of making these because of my friend Jason. At the beginning of the summer, we spent ten days working together at our university’s MFA residency. On one night, Jason cooked up egg burritos for our intern group and they were awesome. Totally hit the spot.
Before this egg experience, I would make them as closely as I could to Del Taco’s breakfast burrito, minus the cheese. And let me tell you, they were good. But the biggest difference between Jason’s and my way is the use of ground beef. I had never done that before.
So last night I sought to replicate his way. I think I mostly succeeded. There’s something about the ground beef though that I’m not doing the same way. It was either too lean or I cooked it too long, which left it not nearly as moist as when Jason made them. Because of this, I ended up adding a bit of guacamole, which was a pretty great idea. I have a weakness for avocado that at times rivals my love of mushrooms (and those two together in fajitas, oh man). Overall, though, it was a pretty good burrito and my craving was sated…for now.