Green Eggs & Ham Breakfast Burrito

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4

Breakfast is one of the most active grab-n-go dayparts. Main Street Café offers several portable items, including this popular burrito. It’s named after the Dr. Seuss children’s classic, Green Eggs and Ham, but the ingredients are a bit upgraded from the ones used in the book. The Black Forest ham, cilantro pesto and queso fresco will appeal to adult palates.

Ingredients

8 eggs
2 oz. heavy cream
4 oz. thinly sliced black forest ham or country ham
4 (12-in.) flour tortillas
2 oz. cilantro pesto (recipe follows)
4-5 oz. shredded queso fresco or mozzarella cheese
4 oz. salsa verde (recipe follows)

Cilantro Pesto
2 bunches fresh cilantro (including stems)
Juice and zest of 1 lemon
Juice and zest of 1 lime
1/2 cup blended oil

Salsa Verde
8-10 tomatillos, quartered
1 white onion, quartered
2 cloves garlic, peeled
2 oz. blended oil
1 jalapeño, split with seeds (remove seeds for less heat)
1 bunch fresh cilantro (including stems)
2 tsp. kosher salt
1 tsp. cracked black pepper

Steps

  1. In bowl, beat eggs with heavy cream.
  2. In large nonstick skillet coated with nonstick cooking spray, gently scramble egg mixture over med. heat until egg curds are just set. Add ham.
  3. Warm flour tortillas in microwave for 15 sec. or on a warm griddle.
  4. For service, place about 1 tbsp. cilantro pesto on each tortilla. Add one-fourth the scrambled eggs and one-fourth the cheese; top with 1 tbsp. salsa verde.
  5. Roll each burrito up tucking in the sides. Serve with a side of the salsa.

Cilantro Pesto
Puree all ingredients in blender slowly with oil. Store in small container with plastic lid.

Salsa Verde
Preheat oven to 375°F. In large bowl, toss together all ingredients except cilantro, salt and pepper; place on baking sheet. Bake until tomatillos, onions and jalapeños are soft and lightly brown. Remove from oven; transfer to blender. Add cilantro, salt and pepper. Blend until smooth.

More From FoodService Director

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources