Sunday, June 24, 2012

Sunday Morning Spicy Breakfast Wrap

As you have seen in my blog, I love to cook and my repertoire often includes complicated-looking menu items (which I perceive as easy - but for the non-cook may seem somewhat daunting...). I really try to keep the difficulty factor to a bare minimum, because I realize not everyone has the time and energy to spend copious amounts of time in the kitchen, even on a lazy Sunday.

I have been working like a fiend these past two weeks at my new job and this weekend has been all about restoring my balance.

This morning I wanted to eat something good and hearty, but that was also quick and easy to prepare. Breakfast wraps are just that, and for me a frequent go-to item when my sons are flying out the door to school in the morning.

A short-cut is to cook bacon rashers ahead of time and keep them wrapped in paper towel, then tin foil in the fridge. Then all you need to do is scramble some eggs and toss the bacon in at the last minute to re-heat it.

This morning my breakfast wraps included eggs, bacon, some spicy chillies, tomatoes, scallions, and fresh dill as well as a three-cheese blend, sour cream and spicy salsa. As far as fillings for the wraps - the world is your oyster here - pretty much anything goes with scrambled eggs. The best part is that you can eat these leisurely at the table or you can wrap them in tin foil and eat them on the run.

Spicy Breakfast Wrap
4 flour tortillas (wrapped in tin foil and warmed in the oven at 300F)
1 tablespoon coconut oil
8 farm fresh eggs (I use organic free range)
8 slices nitrate-free naturally smoked bacon, cooked and drained on paper towels
1 large tomato chopped
4 scallions chopped
1 fresh red chilli pepper (Serrano or Fresno) minced (omit seeds for less heat)
Sea salt and pepper to taste
1 small bunch fresh dill, chopped
1 cup grated three cheese blend
Tomato salsa (medium to hot)
1 tub sour cream

1.Heat coconut oil in skillet over medium heat. In bowl whisk eggs with salt, pepper, chillies and dill.
2. To heated coconut oil, add scallions and tomatoes and cook until softened about 5-7 minutes; add egg mixture and scramble, continuing to cook until desired consistency (in our house everyone prefers their scrambled eggs a little on the dryer side).
3. Remove tortillas from oven and place on plates; spread each with about 2 tablespoons sour cream; divide the scrambled egg mixture among the tortillas keeping the filling in a straight line through the center of the tortilla; top with crumbled bacon and grated cheese. Fold the outer edges of the tortilla in about an inch on either side and roll into a large 'cigar'. Cut in half and serve with salsa. Serves 4.
* To make a to-go version, add salsa prior to rolling up the wrap, then wrap in a layer of parchment paper, then tin foil.


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