This crunch wrap will be your next breakfast fave!
The Deets
Meet your next breakfast favorite: bacon, tomato crunch wrap with scallion eggs, and creme fraiche. There is nothing better than the combo of tomatoes and bacon, and this is no exception. Since summer is around the corner, it is perfect for in-season heirloom tomatoes! You will gather your ingredients: a tortilla, a tostada (to go inside the crunch wrap!), eggs, creme fraiche, heirloom tomato, and bacon! Cook up your egg and add some scallions and pepper flakes for a little extra flavor. Layer the egg into the tortilla with bacon. You’ll place your tostada on top of the eggs and have a nice big spoonful of creme fraiche! My favorite creme fraiche is from Vermont Creamery. Add tomatoes and wrap it all up. You’ll fry both sides of the wrap and then cut into it once it’s nice and crispy! Voila! This crunch wrap is perfect for a weekend brunch when you have a little more time on your hands or make a few for the whole family to enjoy. Try mixing and matching ingredients, the possibilities are endless with this type of meal! If you enjoyed this recipe, be sure to check out my other breakfast ideas here.
Bacon, tomato crunch wrap with scallion eggs and creme fraiche
Ingredients
- 1 tortilla
- 1 tostada
- bacon
- 2 eggs
- 2 tbso creme fraiche or sour cream
- 1 slice heirloom tomato
- 1 tbsp butter
- red pepper flakes
Instructions
- In a large skillet cook bacon until desired crispiness. Set aside and break into small pieces. You dont want the bacon too large or it will tear the tortilla. Render fat and wipe out pan.
- In same pan, add butter. Whisk 2 eggs in a bowl and then when pan is hot, add eggs and scallions. Cook until desired, I like to keep heat high and then turn pan off after about 30 seconds and let the eggs finish cooking for a soft scramble. Season with salt and pepper
- Add eggs to the center of your large tortilla and then top with the bacon. Add tostada to the middle and then top with a sliced heirloom tomato and creme fraiche or sour cream. Make sure your tomato isn’t bigger than the tostada or the wrap will not close.
- Fold edges of large tortilla toward the center, created little pleats. Add butter to a pan and then add your crunch wrap pleat side down to it gets a nice sear and helps close it. Cook for about 2-3 min per side or until golden brown. Slice in half and enjoy!
