American🍞 Bread & bakery

Best Breakfast Burrito from G's Coffee, New York

Name: Best Breakfast Burrito from G's Coffee, New York
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 3–4 medium potatoes (Yukon Gold or russet); ~½ tsp salt; 1 splash white vinegar; 3–4 tbsp corn oil; ¼ onion; 5 slices bacon; 4–5 eggs; 2 tbsp Danish creamery butter (or European-style butter); 1 large flour tortilla; ~¼ cups mixture of cheddar and pepper jack cheese; ½ avocado; 3 tbsp lime juice; 1 large jalapeño; 1 tbsp cilantro; 1 tbsp ancho chili flour or paste (optional but recommended)

⏱ 30 min🍽 Serves 1

Inspired by the signature breakfast burrito from G's Coffee in Washington Heights, New York. Features fried eggs, bacon, potatoes, and avocado with a fresh avocado-lime-jalapeño salsa. Potatoes are parboiled until tender, then shallow-fried in corn oil until crispy. Eggs are slowly scrambled in butter to create soft, fluffy curds. All wrapped in a griddle-toasted tortilla with melted cheese.

Adapted from a video by Binging with Babish

Finding the BEST Breakfast Burrito in New York

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Ingredients

potatoes (Yukon Gold or russet)peeled, cut into bite-sized pieces, parboiled until fully cooked3–4 medium
saltto taste, for boiling potatoes and seasoning eggs~½ tspest.
white vinegaradded to potato cooking water to help maintain shape1 splash
corn oilfor shallow-frying potatoes until crispy3–4 tbsp
onionminced, fried with the potatoes¼
baconthin-sliced, fried until crispy5 slices
eggs

Steps

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1
Prepare potatoes: peel and cut into bite-sized pieces. Add to cold salted water with a splash of vinegar to help maintain shape. Boil until fully cooked but not falling apart.
2
Drain cooked potatoes and spread on a baking sheet while hot. Allow steam to escape as they cool, which dries them out for crisper results when frying.
3
Make avocado-lime salsa: combine avocado, fresh lime juice, minced jalapeño (seeded), and cilantro. Season with salt. Optional: add ancho chili powder for depth. Adjust to a pourable consistency.
4
Fry potatoes: heat corn oil in a pan (enough for shallow frying). Once hot, add potatoes and don't move them until the bottom is golden brown. Flip and brown all sides. Add minced onion and salt, continue frying for a few minutes.
5
Fry bacon: in a separate pan, fry thin bacon slices. Flip frequently to ensure even browning and crispy texture from both sides.
6
Prepare eggs: beat 4–5 eggs thoroughly with a pinch of salt and a splash of water. This helps denature the proteins for smooth, creamy scrambled eggs.
7
Scramble eggs in butter: melt 2 tbsp butter in a pan over medium-low heat. Pour in beaten eggs. Scramble gently with occasional stirring to create large, soft curds rather than fine, creamy scrambled eggs.
8
Toast tortilla: on a hot griddle, lightly toast one side of the tortilla until warm and slightly colored. Sprinkle mixed cheese and let it slightly melt.
9
Assemble burrito: layer scrambled eggs, bacon, and potatoes on the toasted, cheese-covered tortilla. Add avocado chunks and a spoonful of salsa. Fold up the bottom third, fold in the sides, then roll up to the top.
10
Finish burrito: place rolled burrito seam-side down on a hot griddle and press to seal. Flip and press again. Wrap in restaurant-quality sandwich paper.
11
Rest: let the burrito sit for about 1 minute to allow the tortilla to soften and melding with the fillings.

Best Breakfast Burrito from G's Coffee, New York

Ingredients

Steps

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