Breakfast Burrito

With this tasty burrito, it's a delicious way to start the day! Serves 4.


  • 4 La Banderita Burrito Grande flour tortillas
  • 1 tsp. olive oil
  • 8 slices Forestway smoked leg ham
  • 6 eggs
  • 2 tbs. cream
  • 2 shallots, finely chopped
  • 1 handful of baby spinach
  • Coriander, to garnish
  • 1/2 punnet of cherry tomatoes, halved
  • Juice of 1/2 a lime
  • Guacamole, to serve
  • Tabasco, to serve
  • Salt and pepper
  • 1⁄4 white onion
  • 2 ripe tomatoes
  • A few coriander sprigs
  • 2 ripe avocados, halved
  • 1 lime, juiced
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  1. To make the guacamole, finely chop the white onion, tomatoes and coriander. Mix together with a pinch of salt. Scoop the avocado flesh into a bowl and crush with a fork, leaving it chunky. Add the lime juice and mixture, combining gently.
  2. Over a medium heat, warm the tortillas on both sides for a minute and then keep warm in a clean tea towel.
  3. Crack the eggs and whisk with the cream until well combined. Season with a small pinch of salt and mix through the shallots. Drizzle a little olive oil in to a large non-stick pan over a medium heat. Pour in the eggs and swirl around the pan. Once it just starts to set, bring in the sides with a plastic spatula and swirl again to set the uncooked eggs.
  4. Portion ham, egg, guacamole, spinach, coriander, tomatoes, a squeeze of lime juice and a splash of Tabasco between the tortillas. Wrap to form a burrito.

Source: La Banderita