Plate the toasted cheese wraps, top with corn scrambled eggs followed by seasoned avo, chives and fresh rocket.
Serve alongside the cheese grillers.
Corn Scrambled Eggs with Cheese Grillers & Toasted Cheese Wraps
Ingredients
- 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.
Method
- 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.
Serve
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