English wrap with asparagus
When English asparagus is in season, this is a great way of incorporating it into your breakfast. This recipe has all the traditional breakfast ingredients in a wrap so you can take it with you, or have it outside on a sunny morning.
Method (serves 1)
- Put the bacon and chipolata under the grill to cook.
- Fry the sliced mushroom in the butter and boil the asparagus for about 3 minutes
- Fry the egg in the same pan as the mushroom.
- Lay out your wrap and fill with the cooked ingredients and condiments of your choice.
- 50g English asparagus
- 2 Rashers streaky bacon
- 1 Chipolata
- 1 Egg
- 1 Portobello mushroom
- 1 Tortilla wrap
- 10g Butter