Cornstarch Snipped FOR THE SAUCE

Cornstarch Snipped FOR THE SAUCE

Ingredients:
2 tsp cornstarch
7 tbsp milk
2 tsp snipped chives,

Directions:
plus a few extra
to garnish
3⁄4oz (20g) Gruyère
cheese, grated
3⁄4oz (20g) Cheddar
cheese, grated
pinch of cayenne pepper
salt and freshly ground
black pepper
BREAKFAST BURRITOS
PLAN OF
ACTION!
A great all-in-one breakfast, these Mexican-inspired burritos are perfect for a
weekend brunch. If you’ve got leftovers, pop them in the fridge and microwave
for an easy on-the-go weekday breakfast.
MAKES 4 • READY IN 20 mins
1 PREPARE THE FILLINGS 4 ROLL THE BURRITOS
Preheat the broiler to its highest To make the burritos, tuck the sides
setting and broil the bacon until it is in over the filling, then roll the longer
crispy. Meanwhile, heat half the oil in top and bottom edges up and over
a large, non-stick frying pan, add the the filling, to make a parcel. Press
potatoes, and cook until crispy all over, down gently.
then set aside. Wipe the pan with
paper towels. Mix the ketchup with 5 BROWN THEM OFF
the smoked paprika or harissa paste.
Heat the remaining 1 tablespoon
of oil in a clean frying pan. Put the
2 SCRAMBLE THE EGGS
burritos seam-side down into the
Once the bacon and potatoes are pan and cook for 2–3 minutes over
ready, make the scrambled eggs. medium heat, until golden brown
Whisk the eggs with the cream and and crispy. Press down with a spatula
season well. Heat the butter in the to seal. Turn carefully and cook for
frying pan and cook the egg mixture another 2–3 minutes. Depending on
over low heat until they are barely the size of your pan you may need
cooked and still quite loose. to do this in 2 batches. Serve the
burritos sliced in half diagonally,
3 ASSEMBLE THE TORTILLAS with extra spicy ketchup (if desired).
At the same time, lay out the tortillas