Breakfast Burrito with Tomato-Poached Eggs

1. 1

   Strain juices from canned tomatoes into small saucepan, pressing on solids to extract as much liquid as possible (3/4 cup).

2. 2

   Add 1 cup water, and bring to a simmer.

3. 3

   Finely chop tomatoes (1 cup), and set aside.

4. 4

   Heat grill pan over high heat, and spray with cooking spray.

5. 5

   Grill green onions 3 to 5 minutes, or until tender and charred.

6. 6

   Remove from heat, and season with salt and pepper, if desired.

7. 7

   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.

8. 8

   Remove eggs from liquid to plate with slotted spoon.

9. 9

   Spread 2 Tbs.

10. 10

    chopped tomatoes on each tortilla, leaving 2-inch border.

11. 11

    Place 2 green onions horizontally in center of each tortilla; top with 3 slices of avocado.

12. 12

    Gently place 1 poached egg in lower third of each tortilla, and top each egg with 2 Tbs.

13. 13

    chopped tomato.

14. 14

    Fold sides of tortilla over filling, then gently roll from bottom up.

* Per serving · 4 servings · Values may vary.

No additional tips available.