Brunch burritos

Brunch fodder … mainly because it takes a few steps to pull these together, a bit more time than most people have during the week, but you can make these anytime you wish. Breakfast for dinner anyone?

Folding the medium-sized flour tortillas piled with filling simply takes the better part of your conviction

Have ready a half sheet pan (rimmed baking sheet) lined with parchment paper or a silicone baking mat or brush lightly with melted butter or vegetable oil or a combination of both

Ingredients here make 3 burritos

Serving size: 1 per person

Ingredients
4 slices thick-cut smoked bacon (I’m on an Applewood bend right now)
7 large eggs, preferably organic
House salt
3 tablespoons heavy cream
1 tablespoon rendered bacon fat
Black peppercorns in a pepper mill
3 medium flour tortillas, preferably organic
4 ounces extra sharp white Cheddar cheese, grated
4 scallions, green and light green parts finely sliced
Chili sauce or hot sauce or ketchup or favorite salsa
Sour cream, for serving

Method
Cook the bacon in the method of your choice until it reaches your desired texture. Remove to a plate lined with paper towels or brown paper. Strain the rendered fat through a sieve into a ramekin and set aside

Heat the oven to 355 degrees Fahrenheit (if you haven’t already because you roasted your bacon)

Crack the eggs into a medium bowl and discard the shells. Season with salt and whisk in the heavy cream until thoroughly combined

Add 2 teaspoons of the bacon fat to a non-stick skillet and heat over medium high heat until it just begins to smoke. Pour the eggs in an even flow into the center of the pan. As the eggs start to coagulate draw them to the center of the pan with a small non-stick spoonula, continue to stir the eggs as they turn opaque. When the eggs are almost done pour them out onto a rimmed plate, break up the curds, season with freshly ground black pepper and cover the eggs with a flat piece of aluminum foil

Char the tortillas on the grate of a gas burner until they puff and get lightly charred; conversely, toast them on a baking sheet in the heated oven for a few minutes

For final assembly and service
Divide the cheese evenly across the tortillas followed by an even distribution of the eggs. Divide the scallions evenly across the eggs. Season the eggs/onions with the sauce of your choice. Cut/snap the bacon into quarters and put 3 slices in a row across the eggs/onions. Fold the bottom of the tortilla up (with the fillings) up towards the center, not quite half way up, and then fold in the sides to cover the filling completely. Transfer the burrito to the prepared half sheet pan, seam-side down (turning them over). Cover the burritos (not the pan) tightly with foil and bake for 7 to 10 minutes to heat them through and  to melt the cheese. Remove from the oven and let rest for 5 minutes. Remove the foil and transfer burritos to plates. Serve with sour cream for dipping