Breakfast Burrito with Tomato-Poached Eggs

By Joelene

Ingredients

• 1 15-oz. can diced tomatoes with green chiles
• 8 green onions
• 4 large eggs
• 4 8-inch flour tortillas, warmed
• 1 large avocado, sliced into 12 pieces

Preparation

Step 1

1. Strain juices from canned tomatoes into small saucepan, pressing on solids to extract as much liquid as possible (3/4 cup). Add 1 cup water, and bring to a simmer. Finely chop tomatoes (1 cup), and set aside.

2. Heat grill pan over high heat, and spray with cooking spray. Grill green onions 3 to 5 minutes, or until tender and charred. Remove from heat, and season with salt and pepper, if desired.

3. Crack 1 egg into small bowl, then pour from bowl into simmering tomato water; repeat with remaining eggs, and poach 2 to 3 minutes for runny yolks, 4 minutes for firmer yolks. Remove eggs from liquid to plate with slotted spoon.

4. Spread 2 Tbs. chopped tomatoes on each tortilla, leaving 2-inch border. Place 2 green onions horizontally in center of each tortilla; top with 3 slices of avocado. Gently place 1 poached egg in lower third of each tortilla, and top each egg with 2 Tbs. chopped tomato. Fold sides of tortilla over filling, then gently roll from bottom up.