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Steak and Egg Breakfast Burritos with Pico de Gallo

This is an interesting take on traditional steak and eggs for breakfast – a lighter, fresh version that’s terrific for a weekend brunch or breakfast and perfect for cottage-cooking.

Any extra Pico de Gallo can be added to a vinaigrette dressing or stirred into mashed avocado for a dip. This recipe was adapted from ChefHayden’s original and modified, as necessary, for home cooks.

MAKES 2 Servings - PREP TIME 30 min - COOK TIME 12 min - TOTAL TIME 42 min



Pico de Gallo

  •  2 plum tomatoes, finely diced

  •  ½ cup (125 mL) finely diced red onion

  •  1 tbsp (15 mL) finely chopped fresh cilantro

  •  1 clove garlic, minced

  •  1 tsp (5 mL) minced jalapeño

  •  Juice of 1 lime

  •  1 tsp (5 mL) dried oregano leaves

  •  ½ tsp (2 mL) ground cumin, toasted


  •  8 oz (250 g) Beef Top Blade Flat Iron Steak

  •  Olive oil

  •  Salt and fresh ground pepper

  •  4 eggs

  •  2 tsp (10 mL) finely chopped mixed fresh herbs (parsley, chives, thyme)

  •  2 tbsp (39 mL) unsalted butter, cubed, divided

  •  ¾ cup (175 mL) shredded aged white Cheddar cheese

  •  ¼ cup (60 mL) julienned red onion

  •  1 cup (250 mL) thinly sliced romaine lettuce

  •  Half avocado

  •  2 large flour tortillas

  •  3 tbsp (45 mL) hot pepper sauce (approx)

1. Pico de Gallo: Combine tomatoes, onion, cilantro, garlic, jalapeño, lime juice, oregano and cumin in a bowl. Set aside.

2. Burritos: Pat steak dry with paper towel and cut across the grain into thin strips. Place in a bowl, drizzle lightly with olive oil and season with salt and pepper to your taste. Toss to combine and set aside.

3. Whisk eggs in a bowl until blended; whisk in mixed herbs and season with a pinch each of salt and pepper.

4. Melt 1 tbsp (15 mL) of the butter over medium heat in a nonstick skillet. Add eggs and cook, stirring with a heatproof spatula, for 2 to 3 minutes or until eggs are fluffy, dry and well scrambled. Season with salt to taste. Transfer to a bowl and set aside.

5. Clean pan and return to medium-high heat. Add beef strips and cook for about 1 minute per side or until browned by still pink inside. Transfer to a paper towel-lined plate; set aside. Clean the pan again and place on medium-low heat.

6. Scoop the avocado out of its skin and mash well using a fork; season with salt and pepper to taste.

7. Gently warm the flour tortillas in the microwave for 30 seconds. (Warming the tortillas makes them easier to roll.)

8. Place tortillas on a work surface. Arrange beef in a line down the centre, dividing equally between tortillas. Top with scrambled eggs, avocado, cheese, red onion and romaine lettuce. Fold ends over filling and roll up tightly.

9. Add remaining butter to the skillet and heat until frothy. Add burritos with the seam side down. Cook, pressing down with a heatproof plate, a small skillet or skillet lid and turning once, for about 6 to 10 minutes or until golden brown on both sides. 

10. Serve toasted burritos with Pico de Gallo and hot pepper sauce, as desired.


Toasting ground cumin brings out the flavour and adds a deeper taste to the pico de gallo. To toast, place ground cumin in a small, dry skillet and toast over medium-low heat, stirring constantly, for about 1 minute or until slightly darker and fragrant. Immediately transfer to a bowl.

Chef Hayden recommends having extra tortillas on hand in case they rip when stuffing and rolling the burritos.

For the original recipe, click here.


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