Ladle into soup bowls, sprinkle with cinnamon sugar and serve topped with poached pears.
Toasted Bacon & Egg Wraps with Masala Cherry Tomatoes
Ingredients
- Toasted Bacon & Egg Wraps
- 200g Eskort Rindless Streaky Bacon
- 4 wraps
- 4 large eggs
- 5g flat leaf parsley
- 5g fresh coriander
- 125ml (½ cup) plain yoghurt
- 60ml (¼ cup) butter
- 45ml (3 tbsp) olive oil
- salt and pepper, to taste
- Masala Cherry Tomatoes
- 1 onion, thinly sliced
- 500g cherry tomatoes
- 10ml (2 tsp) Cape Malay spice mix
- 5ml (1 tsp) garam masala
- 15ml (1 tbsp) vinegar
- 15ml (1 tbsp) brown sugar
- A pinch of salt
- 45ml (3 tbsp) olive oil
- Allergens
- This recipe contains dairy (lactose).
- Substitutions
- Butter (contains lactose): Use clarified butter (ghee) or coconut oil.
- Plain Yoghurt (contains lactose): Use lactose-free yoghurt or coconut yoghurt.
Method
- Masala Cherry Tomatoes
- Heat olive oil in a saucepan over a moderate heat and fry the onions with Cape Malay spice and garam masala until the onions are glossy.
- Add the cherry tomatoes, vinegar and brown sugar and allow to cook until the tomato skins are loose.
- Season with salt and set aside.
- Toasted Bacon & Egg Wraps
- Arrange the streaky bacon in a cold frying pan and place on the stove.
- Set to a high heat and fry until bacon is crispy on both sides.
- Lower the heat and fry the eggs in olive oil, seasoning with salt and pepper.
- In a separate pan, toast the wraps with butter.
- Assembly and Serving:
- Spread each wrap with yoghurt, add an egg, then bacon and tomatoes.
- Garnish with parsley and coriander.
- Serve open or folded.
- Tips:
- You can also serve your eggs poached or scrambled, depending on your preference.
Serve
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