Robert’s On-The-Go Huevos Rancheros

Serves 1

Good words to know:

Slice—to cut into long, ½- to ¼-inch-wide pieces

Cooking supplies needed:

Cutting board, kitchen knife, 2 paper towels, microwave-safe plate (paper, ceramic, or glass—not plastic!), spoon

Ingredients needed:

1 peeled, hard boiled egg (See, The Good Egg: How to Boil an Egg)

1 whole wheat tortilla

1 tablespoon water

1 slice pepper Jack cheese

1 tablespoon salsa

Let’s cook it!

Set the peeled, hard boiled egg on the cutting board. Place the fingertips of your non-knife hand on each side of the egg. Using the knife, cut lengthwise into ½-inch-thick slices. There should be a yellow bulls-eye yolk in the center of each of your slices. Set aside.

Place one paper towel on your plate. Sprinkle it with half the water. Lay your tortilla on top of the paper towel. Set the other paper towel on top and sprinkle it with the rest of the water. Heat it in the microwave for 20 seconds. When done, take the tortilla from the microwave and remove the paper towels.

Lay the slice of pepper Jack cheese in the center of the tortilla.

Spoon the salsa on top of the cheese. Spread it around so it’s not one big glob.

Lay the egg slices on top of the salsa so they overlap but are not completely covering each other.

Fold one edge of the tortilla and wrap it over the filling. Tuck the opposite edge under that, like you’re making a bed. Take the ends and fold them so they are resting on top of the burrito. Give them a good press with the back of your hand so they will stick.

Using your hands, gently and with courage, flip the burrito over so that the folded ends are resting on the bottom of your plate.

Eat with your hands or a fork.