Croque Monsieur Breakfast BurritoPrep Time:
15 mins. Cook Time:
15 mins. Serves:
The flavour of red ale complements this sweet and tangy full-bodied sauce that delivers an intense taste with a lingering heat and an earthy malt finish.
1/2 cup (125 mL) Milk
1 tsp (5 g) Salt
1 tsp (5 g) Pepper
2 tbsp (30 mL) Canola oil
12 Flour tortillas (10-inch/25 cm)
3 cups (300 g) Shredded Gruyère cheese
3 cups (300 g) Shredded Cheddar cheese
24 Ham, slices into 1/4-inch (5 mm) strips
1 3/4 cups (425 mL) E.D.SMITH® Saucemaker Pubmaster Red Ale Chipotle Mustard Sauce
Whisk together eggs, milk, salt and pepper in a large bowl. In a large nonstick skillet, heat half of the oil over medium heat; cook half of the egg mixture, stirring, for 4 or 5 minutes or until soft curds form. Transfer to a small hotel pan to keep warm and repeat with remaining oil and eggs.
Assembly: 1 order (1 burrito): Place tortilla on clean work surface. Top evenly with 1/2 cup (150 g) scrambled eggs. Sprinkle with 1/4 cup (25 g) each Gruyère and Cheddar cheese; top with 30 g ham. Drizzle with 2 tbsp (30 mL) Chipotle Mustard Sauce. Fold ends in and roll up into burrito.
Toast burrito on flat-top or large nonstick skillet over medium heat for 2 minutes per side or until golden brown and crisp. To serve, cut in half.