Sara Foster, owner of Foster's Market in Durham, North Carolina, puts a new twist on the traditional Mexican burrito. For a no-fuss brunch, Sara recommends preparing as many of the elements as you can in advance.
Martha Stewart Living, April 2000
- Sara's Herb Cream Cheese (http://www.marthastewart.com/255832/saras-herb-cream-cheese)
- Sara's Roasted Plum Tomatoes (http://www.marthastewart.com/258789/saras-roasted-plum-tomatoes)
- Sara's Salad Greens Mixture (http://www.marthastewart.com/257946/saras-salad-greens-mixture)
- Sara's Scrambled Eggs (http://www.marthastewart.com/255365/saras-scrambled-eggs)
- 4 twelve-inch spinach tortillas
- Extra-virgin olive oil
- 8 ounces smoked salmon
- 8 tablespoons alfalfa sprouts
- 1 small bunch basil, minced, for garnish
- 4 scallions, white part only, julienned, for garnish
- 1/2 small red onion, thinly sliced, for garnish
- Prepare the herb cream cheese, roasted plum tomatoes, and salad-greens mixture. Prepare the scrambled eggs, and keep them warm.
- Heat a grill pan over medium-high heat on the stove. Using a pastry brush, brush tortillas with olive oil. Grill each tortilla lightly on one side for no longer than 1 minute (the tortillas should be soft and easy to roll). Transfer tortillas, grilled side down, to work surface.
- Divide herb cream cheese among the tortillas, spreading evenly and leaving a 1-inch border.
- Divide the smoked salmon, scrambled eggs, and salad-green mixture evenly among tortillas. Top with alfalfa sprouts.
- Fold in opposite sides of one tortilla, and roll it up; repeat with remaining tortillas. Slice each burrito in half diagonally, transfer to a platter, and garnish with roasted plum tomatoes, basil, scallions, and red onion.
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