Egg and Avocado Burritos

In this new improved world we live in, we have a better understanding of the necessity of supplying our bodies with good fats to maintain a healthy body. I have added a recipe to feature some of the finer fats and eggs to make a "light" dinner.

Daithi's Egg and Avocado Burritos

Ingredients:

Three soft-boiled eggs or three scrambled eggs in butter

One Avocado

Pico De Gallo

Butter

Black Pepper

Dill Weed

French Tarragon or Cilantro

Dona Maria's Napolitos

Queso Blanco

Two tortillas

Medium or large frying pan or saucepan

Spatula

Knife, Spoon

In a pot of water, boil the eggs about 6 minutes. In a small bowl, mash the eggs and add ground black pepper to taste, with a pinch of french tarragon (or cilantro), and a few sprigs of fresh dill weed.

Or, in a medium sized frying pan/saucepan, scramble three eggs in butter, ground black pepper, a teaspoon of french tarragon (or cilantro), and a few sprigs of fresh dill weed. 

Put the egg mixture aside on a warm plate. Slice the avocado in half, and remove the seed. Spoon out, or remove with a knife, all of the avocado and place it on the same warm plate, or bowl, as the eggs. Add a tablespoon of napolitos (cactus) and stir the mixture. Extract two tortillas from a package, and place them on another plate.

Put the egg-avocado mixture into the tortilla, add desired pico de gallo, and shredded or cut queso blanco to taste. In the frying pan or saucepan, add enough butter to saute the burritos. Wrap the ingredients into a blanket-like burrito and put carefully into the pan. Turn the flame on low and saute them. Using a spatula, press down on the burritos as they cook. Flip each burrito over once each side is colored, but not brown. When each side is colored- 5 minutes or so, turn off the flame, and remove the burritos from the pan to a plate. Enjoy!