Bacon & egg wraps
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.