I'm not much of a morning person. Never have been, probably never will be. Maybe that's why weekend brunch is my favorite meal to eat at restaurants: all the convenience, with no clean-up or hassle.
Lili Pad Cafe, a popular brunch spot in Cairns, has quickly become my breakfast-restaurant-of-choice on Saturday / Sunday mornings. It's a quaint place, with a certain particular bohemian flavour (case in point: instead of the usual numerical labels most restaurants in Australia use to keep track of customers during table service, the Lili Pad uses Taro-like cards with mythological figures). My card on this particular day: "Lilith". (How very Sarah McLaughin of them ... <- only Canadians will understand this reference)
My rugby team's semi-final match was later in the day, this time being held at one of the larger, more modern rugby fields Cairns has to offer - a serious field, for a seriously-important game, for a serious rugby community.
Lili Pad makes a great brekki burritto ... but they make an even GREATER green salsa (much more mild than some of you may be expecting)!
Ole!
INGREDIENTS:
Brekki Burritos
For each burrito:
1 soft flour Tortilla
1 Russet potato, peeled and cubed
3-5 eggs, scrambled (depending on appetite)
4 tbsp milk
2 strips fried bacon
¼ cup Green Salsa (recipe below)
½ cup grated cheese (mozzarella suggested)
1 tbsp fresh chopped parsley
Green Salsa
8 tomatillos, husked
3 shallots
2 cloves garlic, peeled
1 (4 ounce) can chopped green chile peppers
1/4 cup chopped fresh cilantro
1 fresh jalapeno pepper, seeded
Salt to taste
METHOD:
For green salsa: In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill until required for serving.
Boil potato cubes until tender (careful not to overcook, or else they will boil apart).
While potatoes are boiling, pan-fry bacon to desired level of crispness. Once cooked, pat dry with paper towel to remove excess fat, and crumble.
Whisk eggs together with milk. Pan-fry, scrambling until cooked.
Heat oven to broil.
Assemble burrito: on an oven-proof plate, top Tortilla wrap with all the scrambled eggs and bacon, followed by half the cheese, 4-5 tablespoons of the Green salsa, then the potatoes. Fold over Tortilla’s edges then “roll over” so the burrito’s edges are underneath. Top with remaining cheese.
Place burrito under oven’s broiler until cheese is fully melted (don’t burn!). Carefully remove from oven, top with another few tablespoons of Green Salsa, and the chopped parsley.
Serve immediately.
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