So let me tell you about Friday. Otherwise known as Empty-Fridge day in my house. A day when I’ve eked out the grocery delivery as far as possible and I either make another trip to the supermarket or suggest we have a take-away.
Last Friday was different. In an attempt to stick to my 7 Food Intentions to Start the Week Off Right I thought I’d have another look in my fridge and cupboards at what was a) available and b) hadn’t gone off. Turns out I had just enough to make something quick, easy and that the kids loved. I had eggs, I had bacon (pancetta), I had a packet of corn tortillas plus a whole bunch of leftover dips and sauces from our Mexican night. Looking suspiciously like something you could also serve for breakfast, these Bacon and Egg Burritos went down really well after school.
Time: 15 minutes
- 3 - 4 rashers of pancetta or bacon
- 2 eggs, beaten
- 1 corn or flour tortilla or wrap
- knob of butter
- tomato sauce/salsa (optional)
- Grill the pancetta or bacon until crispy. Put aside in a warm spot
- Heat the tortillas - either in the microwave, in an oven or frying pan, according to the instructions on the back of the packet
- While the tortillas are warming, melt the butter in a frying pan on a medium-high heat
- When the butter is melted, pour the eggs into the pan and allow to cook for a minute or two until they start to set
- Using a spatula, push the cooked eggs into the middle of the pan to allow any uncooked egg to move to the edges. When the eggs are done, flip them over and cook for 30 seconds. Cut into wedges and you are ready to serve
- Either put the eggs, bacon and tortillas on separate plates in the middle of the table so the kids can help themselves, or make up your own: lay the rashers of bacon along the middle of the tortilla, spoon a wedge of egg on top, add the sauce or salsa if using, and then wrapping the burrito into a roll
- Serve immediately.
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