Kimchi Breakfast Burrito

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Kimchi Breakfast Burrito

Yield

1

Ingredients US Metric Both

• 1 Tortilla Wrap 
• 2 Eggs 
• Kimchi Mayo 2 tbsp
• Kimchi 2 tbsp
• Smoked Ham 2 tbsp
• Old Gouda 1 tbsp
• Caramelized Onion

Instructions

Caramelized Onions

1. Heat a large, heavy bottomed skillet over medium heat. When the pan is hot, add 4 tbsp of butter.
2. When the butter is melted, add 1 finely sliced onion.
3. Stir to evenly coat the onions in the butter.
4. Cook the onions for 5 minutes, or until they have softened a bit.
5. Reduce the heat to low, and cook for 45 minutes, stirring every 8 to 10 minutes and scraping any browned bits from the bottom of the pan.

Kimchi Mayo

1. Reduce 4 tablespoons of kimchi brine from the jar down to about 1 tbsp.
2. Add 1 tablespoon of mayo and stir.

Kimchi Scrambled Eggs

1. Combine 2 whole eggs and whisk until well combined.
2. Drain 2 tbsp kimchi, squeezing gently to remove excess liquid, & dice small.
3. Dice 2 tbsp smoked ham small.
4. Cook eggs in pan with 2tbsp oil, until partially cooked, on medium heat.
5. Add diced kimchi and ham and finish cooking. 

Assembly

1. Place one tortilla wrap on a flat surface. Brush middle with a light amount of kimchi mayo.
2. Place egg mixture in centre of tortilla.
3. Grate cheese over the egg mixture.
4. Place caramelized onions on top of the cheese.
5. You can also add guacamole and green onions for extra flavour!
6. Roll burrito tightly.
7. Brush seam side of burrito with a light amount of kimchi mayo.
8. Place burrito seam side down in heated skillet, allow to sear for 30 seconds.
9. While searing, brush top side of burrito with kimchi mayo.
10. Flip, and sear for another 30 seconds.