It's 5:00 a.m., and the siren song of your favourite antiques market is calling. Before you hit the road, though, make sure you've got enough energy to sustain you on the hunt for the next coveted piece to add to your collection. The last thing you want is to lose out on a great bargain because you're busy smothering a yawn. Take along some of our mini cheddar corn muffins, and when those are polished off, indulge in a savoury bacon and egg tortilla ‘sandwich' (recipe below) and an iced vanilla latte to keep those eyes open. Later, our coconut lime macaroons will lend the burst of sugar you need to carry your loot to the car.
Mexican tortilla breakfast wrap (shown above)
Ingredients
- 2 eggs
- pinch salt and freshly ground pepper
- 2 slices applewood smoked bacon
- 2 tbsp red pepper, finely diced
- 2 tbsp red onion, finely diced
- 1/4 cup grated mozzarella or cheddar cheese
- 2 tbsp green onions, thinly sliced
- 1 8-inch soft flour tortilla
- a few sprigs cilantro
- a few leaves arugula
Preparation
In a small bowl, whisk together eggs, salt and pepper; set aside. Cook bacon in an 8-inch non-stick skillet until crisp and golden, about 5 minutes. Remove bacon and keep warm. Discard all but 1 teaspoon of bacon fat from skillet. Heat remaining teaspoon fat over medium heat and add red pepper and onion, stirring occasionally until vegetables are soft, about 2 minutes. Pour eggs over vegetables, stirring for a few seconds. Tilt the pan to evenly distribute the uncooked egg. Cook undisturbed, over a gentle heat, until the eggs are just set in the middle. Sprinkle with cheese and green onions, leaving until the cheese begins to melt.
Warm a soft flour tortilla in the microwave for 10 seconds and place on a clean, dry surface. Slide eggs, cheese side up, onto the warm tortilla. Place the slices of bacon, cilantro and arugula in the centre of the eggs and roll up the tortilla. The cheese will help keep the roll together.
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