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
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.
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.
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.