Ingredients
4 slices maple glazed bacon, chopped
8 white corn tortillas, heated as directed
1/2 cup crumbled feta
3 spring/green onions, thinly sliced
8 eggs, lightly beaten and seasoned with salt and pepper
1/3 cup chopped fresh coriander
2 tablespoons caramelised balsamic vinegar
Method
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Heat 2 teaspoons olive oil in a frying pan over medium high heat. Add bacon and cook for 4-5 min or until golden brown and crisp. Remove and set aside, keeping warm. Place tortillas onto plates and sprinkle each with feta down the centre. Set aside.
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Return pan to stove over a medium-low heat. Add the spring/green onions and cook for 1 min. Add the eggs and half of the coriander and stir gently for 3-4 min or until softly set.
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Divide egg mixture among tortillas, top with bacon pieces and sprinkle with remaining coriander. Drizzle with balsamic and garnish with micro-greens. Serve with a watercress, cherry tomato and red onion salad.