• Wash and dry produce.

• Dice tomato into 1/4-inch pieces. Trim and thinly slice half the scallions (all for 4 servings).

• In a medium microwave-safe bowl, whisk together crème fraîche and 2 TBSP water (4 TBSP for 4 servings) until smooth and creamy. (TIP: If mixture is too thick, add another splash of water.) Whisk in eggs* and 1/4 tsp salt (1/2 tsp for 4) until thoroughly combined, 1-2 minutes.

• Add half the tomato and half the sliced scallions to bowl. Cover with plastic wrap; microwave, stirring halfway through, until eggs are puffed and cooked through, 1-2 minutes. TIP: Check eggs after 1 minute, then continue microwaving in 30-second intervals until done.

• While eggs cook, place each tortilla on a separate microwave-safe plate. Spread a thick layer of beans on the bottom two-thirds of each tortilla; evenly sprinkle with pepper jack. TIP: You may not use all the refried beans.

• Working in batches, microwave cheese-topped tortillas until beans are warmed through and cheese begins to melt, 40-60 seconds.

• Lay cheese-topped tortillas on a clean work surface. Carefully remove plastic wrap from bowl with scrambled eggs (bowl and contents will be hot!); divide eggs, remaining tomato, and remaining sliced scallions between tortillas; drizzle with as much hot sauce as you like.

• Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

• Divide burritos between plates and serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.