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Burrito w/ Salmon, Lentils, & Runny Egg, Esmérelda

Burrito w/ Salmon, Lentils, & Runny Egg

This salmon burrito is an amalgam of leftovers. This week I made baked salmon, sweet potato and pumpkin lentils, and homemade hummus. So, why not combine all of them together? This might seem like kind of an odd combination, but the sweetness and subtlety of the pumpkin lentils pairs perfectly with the delicacy of the baked salmon and the creaminess and earthiness of the hummus.
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Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American, Latin American
Servings 1 serving

Equipment

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

Ingredients
  

Hummus

  • 2 c. chickpeas/garbanzo beans soaked overnight
  • 2 lemons juiced
  • 5 cloves roasted garlic (or 2-3 cloves unroasted garlic)
  • 3 tsp. tahini
  • 2 tbsp. olive oil
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 1/2 c. crushed ice (optional)

Pumpkin Lentils

  • 1 c. pumpkin purée
  • 1/2 sweet potato diced
  • 1 ½ c. French green lentils
  • 3 c. water

Baked Salmon

  • 1 filet salmon
  • splash olive oil
  • lemons sliced

Burrito

  • 1/4 c. pumpkin lentils
  • 1/8 c. salmon flaked
  • 1 egg
  • 1 tsp. oil
  • splash water
  • dollop hummus (optional, or sour cream of choice)
  • dollop hot sauce (optional)

Instructions
 

Prepare Ingredients

  • This is a recipe for leftovers! I made pumpkin lentils and hummus this week so I had them lying around. Because this is not one of those recipes that can quickly be put together in its entirety! It's easiest to make over a couple of days or to take the general concept and incorporate in whatever leftovers you have into the burrito. As always, work with what you have on hand or have the time and energy to put together. Most importantly, have fun with it!
  • I usually top burritos with a little sour cream or Greek yogurt. This time, I had hummus lying around and this paired perfectly! This is entirely optional. But if you want to recreate exactly what I've done here, prepare Hummus. This requires chickpeas/garbanzo beans, lemons, garlic, tahini, and olive oil. The dried chickpeas need to soak overnight and take about 2 hours to simmer on the stove.
  • Cook Pumpkin Lentils. This takes a couple of hours to cook and purée the pumpkin and then make the lentils. It requires an oven, aluminum foil, food processor, and rice cooker.
  • I also utilized some leftover salmon recipe. Baked Salmon takes about 15 minutes to cook in the oven, depending on the size of the filet. Otherwise Barbecue Salmon can also be made wrapped in foil on the grill.

Cook Tortilla

  • Preheat the skillet 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 lentils and salmon. 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 Eggs

  • 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!
  • Immediately remove the egg from heat.

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.
  • 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!