Green Eggs & Ham Breakfast Burrito

Menu Part: 
Cuisine Type: 

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.


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


  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.

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