Catfish Out of Water

Yesterday I made a Burrito w/ Salmon, Vermicelli Salad, & Avocado Dip. I've been on a salmon kick lately and am incredibly fond of turning absolutely all of my leftovers into burritos! So, when faced with Baked Salmon, Avocado Dip, and Vermicelli Salad all sitting in my refrigerator? I was of course going to make a vermicelli burrito! But today I decided to take it one step further and turn it into a breakfast burrito.

Breakfast burritos tend to have scrambled eggs in them. Mostly because you don't want partially cooked eggs sitting in the grocery store refrigerated isle for days. Also because a perfectly runny egg isn't quite that easy to do en masse in a restaurant scale. It's far easier to quickly scramble an egg while doing a million other things and then toss it into a burrito! Alas, being at home you don't have these kinds of impediments. Which means that I'm incredibly fond of making breakfast burritos with runny eggs.

Runny eggs are so fun in burrito form. You can tighten your grip on it slightly and watch the yolk slowly seep its way through the burrito. When cooked to perfection, it also has a silky and warm consistency with a hint of sweetness. This pairs incredibly well with the slight crispness of the tortilla and bite from the hot sauce. There is truly nothing better in the morning and I'm a huge fan of this quick and easy dish to put together! All from leftovers found in your own fridge.

Gallery

Variations of Vermicelli Burrito

This particular burrito is an amalgam of everything that I have leftover in my refrigerator. This is one of my favorite things to do because it means that you get to utilize the same basic ingredients in a multitude of different ways throughout the week.

Burrito w/ Vermicelli, Avocado Dip, & Runny Egg

This vermicelli burrito combines eggs, avocados, carrots, red bell peppers, tomatoes, cucumbers, ginger, garlic, shallots, tamari, tahini, rice vinegar, and freshly squeezed lime juice. Adding a runny egg to leftovers is the perfect way to quickly and easily make a breakfast burrito and is one of my favorite ways to utilize things that I already have on hand.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian, Italian, Japanese, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Vermicelli Salad

• 100 g. vermicelli
• 2 carrots diced
• 1 red bell pepper diced
• 1 tomato diced
• 1/2 English cucumber (or 1 standard cucumber), diced
• 1 tbsp. ginger minced
• 2 cloves garlic minced
• 1/4 shallot minced
• 1 avocado diced
• 3 tbsp. tamari
• 3 tbsp. white rice vinegar
• 2 tbsp. tahini
• 1 lime juiced

Avocado Dip

• 3 avocados
• 3 cloves garlic
• 2 lemons juiced
• 2 tbsp. tahini
• 2 tbsp. olive oil
• dash salt
• dash pepper
• 3/4 c. Greek yogurt

Burrito

• 1/3 c. vermicelli salad
• 1 tortilla shell
• splash water
• 1 egg
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• This Vermicelli Salad w/ Avocado, Cucumber, & Tomato recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about a 15 to toss together, most of which is spent cooking the vermicelli. As the rest of the salad is raw and simply mixed together.
• I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito. Wrap it slightly less tightly than you ordinarily would in order to leave room for the egg later on.

  We're also intentionally holding off on the egg! It will need to be cooked after the tortilla is prepared so that the egg doesn't completely set and remains runny.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Remove from heat and set aside. It's best to cover so that it doesn't cool off to quickly. But this isn't entirely necessary.

Cook Egg

• Leave the skillet on medium heat and add oil.

  I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
• Crack egg into the pan.

  It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
• Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.

  You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
• Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!

Complete Burrito

• Carefully unwrap the burrito slightly and place the egg inside. Rewrap the burrito and squeeze slightly so that the egg begins to run.

  You don't have to break the yolk, but it will continue to cook inside of the warm burrito shell. So, if you don't, you might not get that runny egg! This will also be kind of messy and I recommend eating over a plate or wrapped in parchment paper or food storage wraps. I have a set of reusable beeswax wraps for this.
• Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
• Serve immediately. Before the egg cooks!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!