Breakfast Burrito

Method

1. Make the Pickled Walnut Brown Sauce:
o Drain the pickled walnuts, reserving half the pickling juice.
o In a saucepan, combine the reserved pickling juice, soft brown sugar, and caster sugar. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
o Add the pickled walnuts and the thickened liquid to a blender. Blend until smooth (approximately 8 minutes). Pass the mixture through a fine sieve.
o Store the sauce in the fridge. This sauce pairs beautifully with the burritos or any cold meats, pies, or cheese boards.

2. Cook Bacon:
Fry the bacon in a skillet over medium heat until crispy. Set aside on a plate lined with paper towels.

3. Prepare Hash Browns:
Cook the hash browns in the skillet using the remaining bacon fat. Transfer to a plate and keep warm.

4. Make the Omelette:
o Whisk 3 eggs with salt and pepper.
o Heat 1 tbsp butter or oil in a non-stick skillet. Add spinach and cook until wilted. Stir in silverskin onions.
o Pour the whisked eggs over the spinach and onions. Cook until set, folding gently. Cut the omelette into portions.

5. Scramble Eggs:
Whisk together the remaining 8 eggs and milk. Wipe out the skillet, then melt butter over medium heat. Pour in the egg mixture and cook until soft curds form. Season with salt and pepper.

6. Assemble Burritos:
Lay a tortilla flat. Layer hash browns, scrambled eggs, a slice of the spinach omelette, shredded cheese, 2 slices of bacon, and avocado slices in the center. Drizzle with the Opies Pickled Walnut Brown Sauce. Fold in the sides of the tortilla and roll tightly.

7. Serve:
Serve warm, with extra walnut brown sauce on the side if desired.