(Tortilla Wrap with Scrambled Eggs, Canadian Bacon and Avocado)
This recipe was featured in: eggceptional breakfast ideas
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Serves 2
2 flour tortillas
6-8 slices of Canadian Bacon (more on The Cook’s Thesaurus)
¼ cup your favorite shredded cheese (I used Sargento Authentic Mexican)
about ½ cup guacomole (or 1 avocado pitted, mashed & seasoned with lime juice, salt, pepper and finely chopped jalepenõ)
Scrambled Eggs
3-4 large eggs (2-3 if using extra large or jumbo)
4 tbsp whole milk, cream or half ‘n’ half
salt
freshly ground black pepper
1 tbsp butter
Heat a large skillet over medium-high heat. Add half of the bacon slices and fry on both the sides till brown and crispy, about 3-4 mins per side. Transfer to a plate lined with paper towels. Fry the remaining slices and put the on the plate.
In a prep bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs mixture and cook them over medium low heat, folding them over almost constantly with a spatula, until the desired doneness. Take off the heat and check for seasonings.
Lay the two tortillas on a flat surface and top it with equal amounts of bacon, scrambled eggs, guacomole and shredded cheese. Season with more salt and black pepper if you want and fold it into a wrap.
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