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.
Preparation time: 20 minutes Baking time: 20 minutes
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
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.