Fried Egg Sandwich Recipes

Ingredients:

• 1 tablespoon ketchup
• 1/2 teaspoon chipotle in adobo sauce
• 2 slices sourdough bread
• 2 slices Cheddar
• 1 tablespoon unsalted butter
• 1 slice bacon, halved
• 1 egg

Fried Egg Sandwich • Yield: 1 servings
Ingredients:

• 1 tablespoon ketchup
• 1/2 teaspoon chipotle in adobo sauce
• 2 slices sourdough bread
• 2 slices Cheddar
• 1 tablespoon unsalted butter
• 1 slice bacon, halved
• 1 egg

Fried Egg Sandwich Nutrition Facts:
• Diet: Balanced
• Calories: 64.26
• Fat: 52.80
• Carbs: 50.13
• Protein: 52.72
• Cholesterol: 88.92
• Calcium: 55.41
• Sodium: 102.48

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Egg and Vegetable Wrap Recipes

Ingredients:

• 8 ounces firm tofu
• 2 Roma tomatoes (6 oz. total)
• 1 tablespoon olive oil
• 1 cup thinly slivered zucchini (1/4 in. by 3 in.)
• 1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
• 1 cup thinly sliced green onions
• 1 cup thinly sliced spinach leaves
• 1 tablespoon thinly sliced fresh basil leaves
• 1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
• Salt and pepper
• 4 flour tortillas (10 in. wide; see notes)
• 2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
• 1/2 to 1 cup marinara sauce, purchased or homemade, heated

Egg and Vegetable Wrap • Yield: 4 servings
Ingredients:

• 8 ounces firm tofu
• 2 Roma tomatoes (6 oz. total)
• 1 tablespoon olive oil
• 1 cup thinly slivered zucchini (1/4 in. by 3 in.)
• 1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
• 1 cup thinly sliced green onions
• 1 cup thinly sliced spinach leaves
• 1 tablespoon thinly sliced fresh basil leaves
• 1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
• Salt and pepper
• 4 flour tortillas (10 in. wide; see notes)
• 2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
• 1/2 to 1 cup marinara sauce, purchased or homemade, heated

Egg and Vegetable Wrap Nutrition Facts:
• Diet:
• Calories: 73.32
• Fat: 53.34
• Carbs: 51.55
• Protein: 102.11
• Cholesterol: 1.32
• Calcium: 213.86
• Sodium: 154.05

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Egg Noodle Scramble Recipes

Ingredients:

• 1 1/2 cups uncooked egg noodles
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 8 large eggs
• 1/2 cup milk
• Pinch of salt
• 2 tablespoons unsalted butter
• 1/4 cup raisins

Egg Noodle Scramble • Yield: 4 servings
Ingredients:

• 1 1/2 cups uncooked egg noodles
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 8 large eggs
• 1/2 cup milk
• Pinch of salt
• 2 tablespoons unsalted butter
• 1/4 cup raisins

Egg Noodle Scramble Nutrition Facts:
• Diet:
• Calories: 61.45
• Fat: 67.75
• Carbs: 30.54
• Protein: 63.56
• Cholesterol: 536.38
• Calcium: 42.00
• Sodium: 32.80

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Easter Egg Cookies Recipes

Ingredients:

• Cookies:
• 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• Icing:
• 2 cups powdered sugar
• 3 tablespoons fat-free milk
• 1/4 teaspoon vanilla extract
• Food coloring (optional)

Easter Egg Cookies • Yield: 28 servings
Ingredients:

• Cookies:
• 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• Icing:
• 2 cups powdered sugar
• 3 tablespoons fat-free milk
• 1/4 teaspoon vanilla extract
• Food coloring (optional)

Easter Egg Cookies Nutrition Facts:
• Diet:
• Calories: 125.11
• Fat: 52.68
• Carbs: 161.30
• Protein: 27.38
• Cholesterol: 102.98
• Calcium: 33.74
• Sodium: 62.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Egg Noodle Recipes

For a nutrition boost, replace one of the eggs with 1/2 cup of pureed beans or vegetables. (That’s two 2-ounce jars of baby food.)

Ingredients:

• 2 cups all-purpose flour
• 1 cup semolina flour (plus extra for the board)
• 1/2 teaspoon salt
• 2 eggs, plus 4 egg yolks, beaten together

Instructions:

1. 1. In a large bowl, mix the flours and salt.
2. 2. Make a well in the center of the dry ingredients and add the eggs. Whisk them, gradually pulling in flour from the rim, until the mixture comes together. (It will be very firm; add a few drops of water if it seems crumbly.)
3. 3. Turn the dough out onto a semolina-dusted board. Work it with your hands until it's just smooth, about 5 to 10 minutes—it should spring back slightly when you poke it with your finger.
4. 4. Wrap it in plastic and let it sit for 1 hour (or refrigerate it for up to a day).
5. 5. Boil a large pot of salted water. Roll the dough out on the semolina-dusted board until it's paper-thin. Slice it into wide strips, any width you like.
6. 6. Cook the noodles in the boiling water for 1 minute past the point when they rise to the top, about 7 to 10 minutes. Drain and serve.

Egg Noodle • Yield: 6 servings
Ingredients:

• 2 cups all-purpose flour
• 1 cup semolina flour (plus extra for the board)
• 1/2 teaspoon salt
• 2 eggs, plus 4 egg yolks, beaten together

Egg Noodle Nutrition Facts:
• Diet: Low-Fat
• Calories: 90.38
• Fat: 26.68
• Carbs: 104.98
• Protein: 66.35
• Cholesterol: 301.46
• Calcium: 18.42
• Sodium: 53.96

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Italian Egg Rolls Recipes

Ingredients:

• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 2 teaspoons oil
• 1 pound ground sweet or hot Italian pork sausage
• 2 10-oz. pkgs. frozen spinach, thawed and drained
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1 14-oz. pkg. egg roll wrappers
• olive oil for deep frying
• Garnish: pizza sauce, warmed

Italian Egg Rolls • Yield: 8 servings
Ingredients:

• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 2 teaspoons oil
• 1 pound ground sweet or hot Italian pork sausage
• 2 10-oz. pkgs. frozen spinach, thawed and drained
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1 14-oz. pkg. egg roll wrappers
• olive oil for deep frying
• Garnish: pizza sauce, warmed

Italian Egg Rolls Nutrition Facts:
• Diet:
• Calories: 289.12
• Fat: 374.22
• Carbs: 96.10
• Protein: 321.59
• Cholesterol: 365.89
• Calcium: 617.47
• Sodium: 526.68

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Scrambled Egg Burritos Recipes

Ingredients:

• 2 large eggs, or equivalent egg substitute
• 1 tablespoon 1% low-fat milk
• 1 teaspoon chopped fresh cilantro
• 1/8 teaspoon kosher salt
• Dash of coarsely ground black pepper
• Cooking spray
• 1/2 teaspoon butter
• 4 tablespoons reduced-fat shredded cheddar cheese, divided
• 2 (8-inch) fat-free flour tortillas, heated
• 4 tablespoons chopped seeded tomato, divided
• 2 tablespoons bottled chunky salsa, divided

Scrambled Egg Burritos • Yield: 2 servings
Ingredients:

• 2 large eggs, or equivalent egg substitute
• 1 tablespoon 1% low-fat milk
• 1 teaspoon chopped fresh cilantro
• 1/8 teaspoon kosher salt
• Dash of coarsely ground black pepper
• Cooking spray
• 1/2 teaspoon butter
• 4 tablespoons reduced-fat shredded cheddar cheese, divided
• 2 (8-inch) fat-free flour tortillas, heated
• 4 tablespoons chopped seeded tomato, divided
• 2 tablespoons bottled chunky salsa, divided

Scrambled Egg Burritos Nutrition Facts:
• Diet:
• Calories: 31.95
• Fat: 33.16
• Carbs: 20.85
• Protein: 24.04
• Cholesterol: 22.81
• Calcium: 80.87
• Sodium: 58.22

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Big bacon & egg pie Recipes

Not sure what to make your buffet centrepiece? This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick

Ingredients:

• 1¼kg shortcrust pastry
• a little plain flour, for dusting
• 1 egg, beaten
• 1 tbsp sesame seed
• 1 tbsp sunflower oil
• 12 rashers thick-cut smoked back bacon, diced
• 4 onion, diced
• ¼ tsp ground mace (see 'Try', below)
• 2 x 290g jars whole roasted peppers in brine (we used Gaea)
• large bunch parsley, finely chopped
• 10 large egg – fresh as you can get

Instructions:

1. To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
2. Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it’s big enough to line the base and sides of the tin.
3. Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
4. Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.

Big bacon & egg pie • Yield: 15 servings
Ingredients:

• 1¼kg shortcrust pastry
• a little plain flour, for dusting
• 1 egg, beaten
• 1 tbsp sesame seed
• 1 tbsp sunflower oil
• 12 rashers thick-cut smoked back bacon, diced
• 4 onion, diced
• ¼ tsp ground mace (see 'Try', below)
• 2 x 290g jars whole roasted peppers in brine (we used Gaea)
• large bunch parsley, finely chopped
• 10 large egg – fresh as you can get

Big bacon & egg pie Nutrition Facts:
• Diet:
• Calories: 436.11
• Fat: 558.25
• Carbs: 229.19
• Protein: 247.66
• Cholesterol: 729.00
• Calcium: 81.40
• Sodium: 272.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Egg Tarts Recipes

Ingredients:

• 1 package frozen mini filo tartlet shells (15 shells)
• 1 egg white
• 3 egg yolks
• 2 tablespoons sugar
• 2 tablespoons milk

Egg Tarts • Yield: 15 servings
Ingredients:

• 1 package frozen mini filo tartlet shells (15 shells)
• 1 egg white
• 3 egg yolks
• 2 tablespoons sugar
• 2 tablespoons milk

Egg Tarts Nutrition Facts:
• Diet:
• Calories: 72.74
• Fat: 35.74
• Carbs: 79.49
• Protein: 38.63
• Cholesterol: 147.11
• Calcium: 13.21
• Sodium: 83.68

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Scotch egg pie Recipes

Try this spin on a picnic classic – a showstopping raised pie using sausagemeat and boiled eggs

Ingredients:

• 8 medium egg
• 14 Lincolnshire sausage
• 1 tsp ground mace
• 1 tbsp thyme leaf
• 100g fresh breadcrumb
• 500g pack shortcrust pastry
• flour, for dusting
• 1 tbsp sesame seed

Instructions:

1. Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.
2. Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 egg and some ground pepper, and mix together well – you’ll probably need to get your hands in.
3. Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over – trying to evenly cover the eggs without leaving any gaps.
4. Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.
5. Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.

Scotch egg pie • Yield: 8 servings
Ingredients:

• 8 medium egg
• 14 Lincolnshire sausage
• 1 tsp ground mace
• 1 tbsp thyme leaf
• 100g fresh breadcrumb
• 500g pack shortcrust pastry
• flour, for dusting
• 1 tbsp sesame seed

Scotch egg pie Nutrition Facts:
• Diet:
• Calories: 238.15
• Fat: 321.18
• Carbs: 105.29
• Protein: 150.92
• Cholesterol: 518.15
• Calcium: 56.16
• Sodium: 211.24

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Egg-In-A-Hole Recipes

Sometimes it’s the simplest things that taste the best. These delicious little numbers define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different.

Ingredients:

• 1 slice Your Favorite Kind Of Bread
• 1 tbsp Butter
• 1 whole Egg
• Salt To Taste
• Pepper To Taste

Instructions:

1. With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
2. Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.
3. Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.
4. Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.
5. Here’s the other secret: just one of these suckers is all I need to feel whole, happy and free.

Egg-In-A-Hole • Yield: 1 servings
Ingredients:

• 1 slice Your Favorite Kind Of Bread
• 1 tbsp Butter
• 1 whole Egg
• Salt To Taste
• Pepper To Taste

Egg-In-A-Hole Nutrition Facts:
• Diet:
• Calories: 12.07
• Fat: 16.55
• Carbs: 4.87
• Protein: 8.66
• Cholesterol: 63.50
• Calcium: 6.72
• Sodium: 8.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Ham And Egg Sandwich Recipes

Ingredients:

• 2 slices white bread
• 1 tsp. mayonnaise
• 3 slices black forest ham
• 1 hard-boiled egg, sliced or quartered

Instructions:

1. Spread one slice of bread with mayonnaise. Arrange ham and egg slices; top with remaining bread.

Ham And Egg Sandwich • Yield: 4 servings
Ingredients:

• 2 slices white bread
• 1 tsp. mayonnaise
• 3 slices black forest ham
• 1 hard-boiled egg, sliced or quartered

Ham And Egg Sandwich Nutrition Facts:
• Diet:
• Calories: 19.35
• Fat: 17.05
• Carbs: 10.63
• Protein: 25.19
• Cholesterol: 66.32
• Calcium: 11.73
• Sodium: 55.51

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cured Egg Yolks Recipes

Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.

Ingredients:

• 1 3/4 cups kosher salt
• 1 1/4 cups sugar
• 4 large egg yolks
• Nonstick vegetable oil spray

Instructions:

1. Whisk 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place a large egg yolk (4 total) in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
2. Preheat oven to 150°F. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
3. Generously coat a wire rack set inside a rimmed baking sheet with nonstick vegetable oil spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1 1/2–2 hours. Let cool. (Alternatively, if your oven doesn't go that low, you can dry out eggs in an unheated oven for 2 days.)
4. Yolks can be cured 1 month ahead. Place in an airtight container and chill.

Cured Egg Yolks • Yield: 4 servings
Ingredients:

• 1 3/4 cups kosher salt
• 1 1/4 cups sugar
• 4 large egg yolks
• Nonstick vegetable oil spray

Cured Egg Yolks Nutrition Facts:
• Diet:
• Calories: 63.69
• Fat: 27.92
• Carbs: 84.13
• Protein: 10.78
• Cholesterol: 245.93
• Calcium: 9.07
• Sodium: 31.77

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Bacon & egg pies Recipes

Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie – super for a summer spread

Ingredients:

• little oil, for the tin
• 500g pack all-butter shortcrust pastry
• little flour, for dusting
• good knob of butter
• 1 small onion, finely chopped
• 8 rashers back bacon, trimmed of any fat and diced
• ½ tsp ground mace
• 2 large egg
• 2 tbsp crème fraîche
• 12 quail egg
• few pinches poppy seeds

Instructions:

1. Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
2. Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail’s egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
3. Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal – don’t let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.

Bacon & egg pies • Yield: 12 servings
Ingredients:

• little oil, for the tin
• 500g pack all-butter shortcrust pastry
• little flour, for dusting
• good knob of butter
• 1 small onion, finely chopped
• 8 rashers back bacon, trimmed of any fat and diced
• ½ tsp ground mace
• 2 large egg
• 2 tbsp crème fraîche
• 12 quail egg
• few pinches poppy seeds

Bacon & egg pies Nutrition Facts:
• Diet:
• Calories: 189.01
• Fat: 261.98
• Carbs: 81.61
• Protein: 112.78
• Cholesterol: 490.17
• Calcium: 24.90
• Sodium: 136.79

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Baked Egg Rolls Recipes

Ingredients:

• Egg rolls:
• 2/3 cup coarsely chopped celery
• 2/3 cup coarsely chopped carrot
• 2 cups shredded cabbage
• 1/2 teaspoon vegetable oil
• 2/3 cup chopped onion
• 1/2 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/2 pound ground turkey breast
• 1 1/2 tablespoons low-sodium soy sauce
• 1/4 teaspoon black pepper
• 14 egg roll wrappers
• 1 large egg white
• Cooking spray
• Sauce:
• 3/4 cup low-sodium soy sauce
• 6 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 1 tablespoon minced peeled fresh ginger
• 1/3 cup thinly sliced green onions (optional)

Baked Egg Rolls • Yield: 14 servings
Ingredients:

• Egg rolls:
• 2/3 cup coarsely chopped celery
• 2/3 cup coarsely chopped carrot
• 2 cups shredded cabbage
• 1/2 teaspoon vegetable oil
• 2/3 cup chopped onion
• 1/2 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/2 pound ground turkey breast
• 1 1/2 tablespoons low-sodium soy sauce
• 1/4 teaspoon black pepper
• 14 egg roll wrappers
• 1 large egg white
• Cooking spray
• Sauce:
• 3/4 cup low-sodium soy sauce
• 6 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 1 tablespoon minced peeled fresh ginger
• 1/3 cup thinly sliced green onions (optional)

Baked Egg Rolls Nutrition Facts:
• Diet:
• Calories: 119.05
• Fat: 69.46
• Carbs: 103.04
• Protein: 121.66
• Cholesterol: 62.58
• Calcium: 48.09
• Sodium: 440.06

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chorizo & fried egg wraps Recipes

Enjoy this flavour-packed wrap as a cheap and tasty lunch or light supper

Ingredients:

• 4 small cooking chorizo, halved lengthways
• 4 egg
• 2 tbsp mayonnaise
• 4 flatbread
• 4 handfuls rocket
• 1 tbsp capers, drained

Instructions:

1. Put the chorizo into a cold frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp.
2. Lift the chorizo out of the pan, leaving behind just enough oil to stop the eggs sticking. Crack the eggs into the pan and fry them how you like them (an almost-set yolk is best if you want to avoid any drips!).
3. Spread some mayo over each flatbread, add a handful of the rocket and a few capers with two halves of chorizo to each. Put the egg on top, then fold up the end and the two sides before tucking in.

Chorizo & fried egg wraps • Yield: 4 servings
Ingredients:

• 4 small cooking chorizo, halved lengthways
• 4 egg
• 2 tbsp mayonnaise
• 4 flatbread
• 4 handfuls rocket
• 1 tbsp capers, drained

Chorizo & fried egg wraps Nutrition Facts:
• Diet: Balanced
• Calories: 256.39
• Fat: 244.19
• Carbs: 174.10
• Protein: 206.19
• Cholesterol: 287.43
• Calcium: 63.90
• Sodium: 485.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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