Corn Scrambled Eggs with Cheese Grillers & Toasted Cheese Wraps

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  • 500g Eskort Cheese Grillers
  • 4 wraps
  • 500 ml (2 cups) white cheddar, grated
  • 250 ml (1 cup) corn kernels
  • 8 eggs, beaten
  • 60 ml (¼ cup) chopped chives
  • 1 handful fresh rocket
  • 1 avocado, sliced
  • Juice from one lemon
  • 5 ml (½ tsp) salt
  • 5 ml (½ tsp) pepper
  • 60 ml (¼ cup) olive oil
  • 45 ml (3 tbsp) butter
  • Allergens:
  • This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
  • Substitutions:
  • Eskort Cheese Grillers (lactose and soy): Use Eskort Gold Medal Pork Sausages.
  • Wraps (gluten): Use gluten-free wraps.
  • Butter (lactose): Use ghee (clarified butter) or coconut oil.


  • Fill half of each wrap with white cheddar and fold it over.
  • Lightly grease a hot pan with olive oil and toast the wraps on both sides until golden. Set aside.
  • In the same pan, fry the cheese grillers until golden brown. Set aside.
  • Add olive oil and butter to the pan, allowing it to heat until the butter melts.
  • Fry the corn, then add beaten egg and stir while frying until the eggs are cooked.
  • Season the avo with lemon juice, salt and pepper.


Plate the toasted cheese wraps, top with corn scrambled eggs followed by seasoned avo, chives and fresh rocket.

Serve alongside the cheese grillers.


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