Lifestyle
Bacon and egg wrap with onion and chives cream cheese
Whether you’re rushing out the door or taking a slow, lazy morning, this simple to make bacon and egg wrap delivers every time.
You know those mornings when you just need something really good to start the day? Not just a boring piece of toast or a sad bowl of cereal, but something warm, hearty, and packed with flavour? This recipe, compliments of Lancewood, takes breakfast to the next level with crispy bacon, fluffy scrambled eggs, and a generous spread of onion and chives cream cheese stuffed into a soft, tortilla wrap.
Ingredients
- 6 hard-boiled eggs
- 15 ml oil
- 4 rindless streaky bacon, finely chopped
- 230 g medium-fat spring onion and chives cream cheese
- 60 ml milk
- 10 ml lemon juice
- 5 ml Hot English mustard
- salt & freshly ground black pepper
- 125 ml cheddar, finely grated
- 10 cos lettuce leaves
- 15 ml chopped chives
- 4 tortilla wraps, toasted or four rolls
Method
- Peel the eggs and chop finely. Heat the oil and fry the bacon until golden and crispy.
- Once cooled, add the chopped eggs.
- Beat the cream cheese, milk, lemon juice and mustard together until smooth.
- Add the cheese and season to taste.
- Arrange the salad leaves on the wraps. Spoon the bacon and egg mixture on top.
- Sprinkle with chives and roll to close.
