Second Monday in a row that I am splurging on breakfast: French Toast last week and the most technicolor breakfast that I have had in a long time with these Deconstructed Breakfast Burritos this week. I wanted to get in another “Spring Veggie” dish for the Bake/Cook-a-long (you have until midnight today, if you are playing along!), so I started with spinach pancakes, which are actually really really yummy, but are almost too vibrant! Fill it on up with other breakfast ingredients: rice, beans, tomatoes, avocado, spring onion and more spinach … and a fried egg for good measure. I had intended to roll the whole thing up or fold to a square, but I only managed to fold it like an omelette. A great breakfast and a technicolor feast for the eyes!
Ingredients (makes 4 portions)
For the spinach pancake
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup fresh baby spinach
For the burrito
2 cups Mexican rice, prepared (I used leftovers from the other day), rewarmed
1 cup canned black beans, also warmed
handful red and yellow cherry tomatoes, halved
1/4 cup fresh baby spinach
2 avocados, pitted, skinned and slice or cubed
4 large eggs
cilantro, to garnish
Scallions, to garnish
lime wedges
salt and pepper to taste
hot sauce (optional)
Directions
Collect all your ingredients and prep them before starting. Once the spinach pancakes are ready and you’ve fried your eggs, you’ll want to plate everything pretty quickly. So warm the rice and beans, cut your cherry tomatoes and avocados (drizzle the avocados with lime juice to keep from turning brown), and chop your cilantro and scallions. Then proceed.
Crack an egg into a blender, add the flour, milk, 1/2 cup spinach and a pinch of salt and pepper and buzz until smooth. Place a large non-stick frying pan over medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for two minutes, or until lightly golden, then stack up on a serving plate and repeat.
Once you’ve cooked off your 4 pancakes, place each on a serving plate. Divide the rice and the beans (in the center), the cherry tomatoes and avocado evenly between the four pancakes. Fry off four eggs and place once in the center of each pancake, on top of the rice and beans. Add and salt, pepper, cilantro leaves, scallions and hot sauce. fold up the side of the pancake, so pretty much only the yolk is showing. Serve immediately.
