Last week, Adam kicked off the beginning of his holidays with a few days of Mexican breakfasts. Here's a picture of black beans with slow-cooked chocolate mole, fresh cilantro, squeaky sunflower sprouts, all rolled up in a tortilla made from egg instead of corn. Es muy sabroso.
If you want to make your own eggilla, just mix up some eggs as if you were going to make scrambled eggs, but when you pour your eggs into the pan, don't touch them until the bottom is completely cooked. Then very carefully flip the entire eggilla over, and cook the other side until golden. It helps to have either a non-stick pan or use enough oil to be able to gently slide the eggilla out of the pan. Then, just add the fillings and roll it up!
