Our house can be a revolving door of guests; 11 ecologist stuffed into every corner after a party, a breakup annex or old friends coming for the weekend, helping to empty bottles of red wine. As well as always forgetting to buy milk, the order of play for our impromptu B&B normally involves breakfast wraps.
I’m a big burrito fan and love a good fry-up, so this hybrid has become the signature ‘morning after the night before’ offering for guests.
Breakfast wraps @our house
You can pretty much chuck anything in the wraps, in the past I’ve also had haggis, black pudding, baked beans, dahl, salmon (not all together mind)… So the below is just what I do when I have the foresight to go shopping, otherwise you may just get last nights curry and a spoon:
- Wraps – enough for one each
- Streaky smoked bacon or veggie saugasges
- Hash browns
- Avocado – enough for half each
- Spring onions
- Corriander and Basil
- Lime juice
- Balsamic vinegar
The cooking is all pretty straightforward, bacon/veggie sausage under the grill, hash browns and eggs in a fry pan, mushrooms sliced in a pot with some butter and dash of balsamic. For the salsa, chop the tomatoes, onions and herbs into a bowl with a glug of tobassco, S&P and lime juice. Thinly slice the avocado, drizzle with extra virgin and dust with paprika.
Now it’s wrap time. (Top tip: you don’t want it to be too wet or it will fall apart, so make sure you drain the mushrooms and salsa). Pile everything into the centre of your waiting wrap, leaving a small gap at either end. I tend to slice any of the bigger bits length ways (bacon, hash browns etc) to fit better and also add a bit of ketchup. Turn each end in, this is important to keep it from falling apart so fold like you mean it. Now effectively fold the wrap in half, drawing the top half back to tuck the filling in. Gently fold the ends in again then roll to finish. Enjoy!
Bacon and avocado are seriously awesome together and the salsa helps keep the wrap from being too dry and has a nice little kick to wake up baggy heads!
Not the fanciest or cutting edge, just good tasting food – Don’t cook the spoon