Ham, Cheese, Egg & Avocado Breakfast Burrito

Directions

1. To make the eggs: Heat butter in a medium sauce pan over medium heat. Once melted and bubbly, add ham. Cook for 1 to 2 minutes, stirring occasionally until barely beginning to brown along the edges. Lower the heat to low, pour in beaten eggs and sprinkle with salt to taste.

2. Stir the eggs a couple times, as they cook, for about 4 minutes. Once they begin to set, incorporate the grated cheese and let it melt as the eggs finish cooking, 1 or 2 minutes more. Don’t over cook the eggs; turn off the heat while they are still moist.

3. To make the chipotle crema: Combine the Mexican crema and adobo sauce in a small bowl and mix well. Garnish with chives. Set aside.

4. To assemble burritos: In a hot comal or skillet set over medium heat, heat the flour tortillas for about 30 seconds to 1 minute per side. Don’t let them toast, just heat thoroughly. Taking one tortilla at a time, spoon in a couple tablespoons of the ham and cheese scrambled eggs, add a couple slices of avocado, and roll. Serve along with the chipotle crema.

Ingredients

• 2 tbsp unsalted butter
• 8 ounces black forest ham or honey ham or deli meat of your choice, chopped
• 8 large eggs well beaten with a whisk or fork
• 6 ounces Monterrey Jack cheese shredded (may substitute Mozzarella or Oaxaca)
• 12 each flour tortillas
• 2 each Avocados From Mexico halved, pitted, meat scooped out and sliced
• 1/2 cup Mexican creama or crème fraiche
• 1 tbsp chipotle chillies in adobo sauce or to taste