Breakfast Burrito

Summary: I like living on the edge by eating breakfast for lunch or dinner. I am a Texan at heart and this breakfast burrito always hits the spot for me when I'm craving some Mexican flavors since it's really hard to find quality Mex out here in Taipei. Feel free to substitute the chicken for beef or even tofu. 

 

Ingredients:

• Chicken, I like mine ground for easier eating
• Onion, minced
• 2 eggs for 1 large burrito or 2 small burritos, beaten
• Shredded Cheese
• Taco Seasoning (fajita seasoning works too, you can find near spices or Mexican section)
• Water, about 1/4 cup
• Salt and Pepper
• Oil
• Optional:
• Salsa or Hot Sauce

Step 1: Heat a drizzle of oil in the pan and add the onions. Once the onions are fragrant, add in the ground chicken.

Step 2: When the chicken is almost cooked, sprinkle about half of the taco seasoning over the chicken. Add a little bit of water, enough to dissolve the seasoning. You can start with a little bit and add more if needed. If it's too watery, let the chicken simmer to evaporate the water. Stir and mix well with the chicken and onions.

Step  3: Set the chicken aside when cooked. Add in the beaten eggs and scramble. Salt and pepper to taste. 

Step 4: Set the egg aside when cooked and heat up the tortillas. Just put it in a dry hot pan for 30 seconds on each side. 

Step 5: Assemble your burrito with the chicken and eggs. Sprinkle the shredded cheese on top and add salsa or hot sauce if desired.

Step 5: Roll into a burrito and enjoy!

Chinese Onion Crepe with Egg (Dan Bing)

Summary: This is a common breakfast found in Taiwan sold by street vendors. It's a humble fare that's served in plastic bags drizzled in thick soy or chili sauce. I always find the cheap, humble dishes to be tastier than expensive ones. The Chinese onion crepe or pancake is key here, which you can find at your local Chinese grocery store. You may see many varieties, try to go with the thinnest kind you can find for this dish.

 

Ingredients:

• Chinese Onion Crepe, thin style
• Eggs, 2 per crepe
• Salt and Pepper
• Optional:
• Green Onion
• Dipping Sauce:
• Sweet Chili Sauce
• Option:
• Thick Soy Paste with Chilis, Garlic

Step 1: I am making one here for a snack, but you can make as many as you want for a meal. Start by beating the eggs and adding in the green onion. Season the beaten egg with salt and pepper.

Step 2: Note that it is important when cooking eggs to use a non-stick pan, or else the eggs will just get stuck to the pan an it won't be pretty. Cook ONE side of each crepe until golden brown,  3-5 minutes. Leave the other side uncooked and set to the side. 

Step 3: Pour 2 eggs worth into the pan. Place the COOKED side down on top of the egg. The non-cooked side should be facing up.

If you have a big pan like me, and your egg spread out over the border of the crepe, you can use your spatula to tuck in the egg underneath the crepe.

Step 3: Once the egg is golden brown on the bottom, 2-3 minutes, flip the crepe to cook the uncooked side until golden brown.

Step 4: Roll (more like fold) into a crepe/burrito shape and cut into pieces. Serve with dip of your choosing and enjoy!