With a few healthy tweaks, a Mexican burrito transforms into potent breakfast fuel or a healthy post-ride feast. This upgrade by Fi Buchanan and Kitty Pemberton-Platt, is filled with protein-rich eggs, but it can be made with bacon or mushrooms instead.
Recipe from Eat Bike Cook by Fi Buchanan and Kitty Pemberton-Platt, (Kitchen Press, £10)
To make the pico de gallo, simply combine the tomatoes, spring onions,coriander, chilli, lime juice, garlic and salt in a bowl and mix.
For the burrito filling, gently melt the butter in a heavy-based pan over a medium heat. Meanwhile, break the eggs into a bowl and beat them with a fork, then season the mix. Add the mix to the warm pan and, using a heatproof spatula, pull the curds that are starting to cook at the edges of the pan into the centre. Keep the rhythm going until no liquid egg can be seen – usually about 2 ½ mins.
Place the tortilla in a dry frying pan and soften by heating it for 30 secs on each side, then transfer it to a chopping board.
Layer the scrambled eggs, parsley or chives, red pepper and grated cheese into the tortilla, and spoon over the pico de gallo. Fold into a burrito shape.