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

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources