erewhon’s breakfast burrito and heavenly juice

replica #002 — erewhon, santa monica, january 2024. the chorizo & egg breakfast burrito with extra sauce, and a bottle of heavenly to wash it down.

breakfast burrito (makes 1)

ingredients

• 1 spinach wheat tortilla

• 1/2 medium potato, finely diced

• 2 eggs, beaten until silken

• 1/2 chorizo of your choice, finely diced

• 1/2 onion, finely diced

• 1 green onion, finely chopped

• extra virgin olive oil

• salt and pepper

• chilli powder of your choice

• shredded cheese of your choice

• hot sauce (tohdoh everyday chili sauce, for example)

method

1. season the diced potato with salt, pepper and chilli powder, drizzle with olive oil and bake at 375°f (190°c) for 40–60 minutes.

2. season the eggs with salt and pepper and cook over low heat until soft curds form.

3. add 2 tsp olive oil to a pan and sauté the green onion and onion over medium heat until fragrant.

4. add the diced chorizo and cook over medium-low heat until golden brown, then add the baked potato and cook over medium heat until fragrant.

5. layer the tortilla with the scrambled eggs, shredded cheese, the chorizo-and-potato mix, more shredded cheese, and your hot sauce.

6. warm, fold and press the tortilla into a burrito on a hot pan.

heavenly juice (about 900 ml)

ingredients

• 1 organic granny smith apple

• 1/4 organic pineapple

• 1/2 organic cucumber

• 2 organic kiwis

• 2 cups organic spinach

• 1/2 organic broccoli crown

method

1. juice everything. sweet and tart, with a green undertone — drink it cold.

the step-by-step photos are on the replica project page · erewhon, santa monica.