Here’s a fabulous alternative to the good old bacon and egg pie. It’s low fat and looks so beautiful when you slice into it. When I sold it to the axe-men at Puhoi, it went down a treat.
BROAD BEAN SALSA
1 teaspoon rice bran oil
1 leek, white part only, finely sliced
2 handfuls spinach, blanched, drained and squeezed dry
½ cup broad beans, blanched and podded
½ cup frozen peas, blanched
FOR EACH WRAP
1 wholemeal tortilla
2 tablespoons broad bean salsa
2 rashers lean bacon, cooked and sliced
2 poached eggs
Heat oil in a frying pan, add the leek and cook until soft. Place cooked leek in a bowl, add remaining ingredients and toss together. Set aside.
Heat a sandwich press.
Lay tortilla on a chopping board. Spread with salsa and top with bacon. Place eggs on top and roll up tightly.
Cook in hot sandwich press for 2–3 minutes. Slice in half to serve.
Michael van de Elzen has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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