Ingredients
Wrap
Tortilla wrap, large (PURCHASED)1
Bacon
Streaky bacon, rashers (PURCHASED)3 rashers (90 g)
Eggs
Eggs, large, fresh2
Butter (for pan)10 g
Hash Browns
Hash brown patty1 patty (60 g)
Sauce
BBQ sauce (PURCHASED)20 ml
Finish
Salt + pepperpinch
Method
1
Cook bacon crispy on flat-top — 3 min medium-high.
2
Cook hash brown patty until golden and crisp — 4 min total, flipping once.
3
Fry eggs over-easy or to guest preference. Break yolks slightly so the wrap doesn't burst on first bite.
4
Warm tortilla on flat-top 20 sec each side — soft, not crisp.
5
Lay tortilla flat. Centre line: hash brown halved lengthwise, then bacon, then eggs.
6
Drizzle BBQ sauce across the eggs — 20 ml, no more.
7
Fold ends in, then roll tight from the bottom. Cut on the bias to expose the cross-section.
8
Plate cut-side up. Serve immediately.