Bacon & egg wraps
If you enjoy tacos, you’ll love our brunch version. The sweet potato and egg filling is delicious any time of the day
Sweet potato(es), raw
240 g, cut into small chunks
Bacon medallions, raw
125 g, chopped
Egg, whole, raw
4 medium, raw
4 medium, wholemeal
80 g, or shredded white cabbage
125 g, baby plum tomatoes, halved
½ small, thinly sliced
- Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Put the sweet potato on the tray and drizzle over 1 tsp of the oil. Roast for 25 minutes, or until tender.
- Heat 2 tsp of the remaining oil in a large nonstick frying pan set over a medium heat. Fry the bacon for 3-4 minutes or until crisp. Transfer to a plate and set aside.
- Heat the remaining oil in the pan and fry the eggs for 3 minutes or until cooked to your liking.
- Meanwhile, warm the tortilla wraps to pack instructions. Top each tortilla with the sauerkraut, sweet potato, tomatoes, onion, bacon, coriander and a fried egg.
If you like, serve with sriracha sauce for some spice!