This breakfast taco wrap is perfect when you want something that’s really easy to make and has minimal washing up. This breakfast wrap is delicious on a weekend morning with a cuppa, or, you can happily cook this when you’re out camping. It’s just that easy and family friendly too.
breakfast taco wrap
- 8 rashers of Ritchies Streaky bacon
- 4 large free-range eggs
- 4 large soft burritos or tacos
- Sea salt and freshly ground black pepper
- 2 handfuls washed baby spinach leaves.
- 8 cherry tomatoes, sliced
- 4 tablespoons spicy tomato salsa (optional)
- sour cream
- spicy tomato salsa
breakfast taco wrap method
Fry the bacon till its crisp, drain on absorbent kitchen paper.
On a medium hot barbecue hot plate or large frying. Add a taco (or more than one if you can fit them one the cooking surface), crack egg straight on top of the taco and break the yolk and spread the egg right over the surface. As soon as the egg is just cooked, pile in the drained crispy bacon, spinach leaves and a good spoonful of tomato salsa. Use a strip of baking paper to wrap the breakfast taco quickly (as they will set hard quite fast) place somewhere warm and repeat with the others. Serve hot with a little sour cream and extra tomato salsa.
Makes 4. Preparation time 5 minutes. Cooking time 15 minutes.