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This Mexican inspired breakfast dish is packed with both protein and nutrients yet super flavourful to get you through a busy day. It's gluten free, grain free and high in protein and good fats but low in carbohydrates. Make the salsa in advance ready for a quick healthy breakfast. I sometimes swap the fresh chilli for chipotle paste - try from Cool Chile Co or Gran Luchito.


For guacamole

1 clove of garlic - finely chopped

2 tbsp coriander - finely chopped

Juice of 1/2 lime

1 medium avocados - mashed


For roast corn salsa

1 corn on the cob

1 red pepper - seeded and quartered

1 red chilli - finely chopped

1/2 medium red onion - finely chopped

1 tbsp coriander - finely chopped

Juice of ½ a lime

1 tbsp olive oil

Sea salt and freshly ground black pepper

For burritos and filling

Little gem lettuce leaves - washed

4 eggs

50g cooking chorizo - diced

50ml organic milk

15g butter


  1. Preheat oven to 180ºC/ 350ºF/ Gas mark 4.

  2. Rinse the corn under cold water to moisten and then place corn on an oven tray and roast for 45 minutes.

  3. Chop red pepper into a fine dice.

  4. When corn is cool, slice roasted kernels from the cob with a sharp knife.

  5. Combine corn, peppers, chilli, onion, coriander, lime and oil in a bowl.

  6. Add salt and pepper to taste.

  7. Prepare guacamole by mixing together all the ingredients and season to taste

  8. Beat the eggs with the milk and season.

  9. Heat up a small pan on a medium heat and add the butter.

  10. Add the chorizo and cook for about 2 – 3 min until it starts to soften.

  11. Add the egg mixture and stir until the eggs are cooked as you wish.

  12. Arrange the lettuce leaves in a plate and carefully spoon in the chorizo and egg scramble.

  13. Top with roast corn salsa and guacamole.

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