Egg and ba­con wraps

Break­fast for lunch is so ap­peal­ing – this de­li­cious wrap is per­fect for any time of the day and so easy to eat.

YOU Lunchbox Ideas - - Contents -

MAKES

4 wraps

Prepa­ra­tion time: 20 min­utes Bak­ing time: 20 min­utes

FILL­ING

4-6 rash­ers shoul­der ba­con hand­ful of baby toma­toes, halved if pre­ferred (op­tional) 125 g brown mush­rooms, sliced salt and pep­per oil for driz­zling 4 eggs, hard-boiled

TO AS­SEM­BLE

4 tor­tilla wraps 4 cos let­tuce leaves hand­ful of chives, chopped pecorino cheese shav­ings (op­tional) 180 ml (¾ c) may­on­naise mixed with 80 ml (¹⁄₃ c) plain yo­ghurt cherry toma­toes to serve Pre­heat the oven grill. 1 Fill­ing Ar­range the ba­con, toma­toes and mush­rooms in a sin­gle layer on a bak­ing sheet. Sea­son the toma­toes and mush­rooms with salt and pep­per and driz­zle with a lit­tle oil. Bake un­til the ba­con is done and slightly crisp. Roughly chop the ba­con. 2 Cool the eggs in cold wa­ter and shell. Slice and sea­son with salt and pep­per. 3 To as­sem­ble Place each tor­tilla wrap on a flat work sur­face and put a let­tuce leaf on top. Ar­range the ba­con, toma­toes and mush­rooms on top, fol­lowed by the egg slices, a sprin­kling of chives and the cheese, if us­ing. Roll up the tor­tilla and wrap in wax pa­per. 4 Dish the may­on­naise and yo­ghurt mix­ture into a sep­a­rate con­tainer. 5 Spoon the may­on­naise into the wrap just be­fore eat­ing. Serve with cherry toma­toes.

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