Maple Bacon & Scrambled Egg Tacos

An easy breakfast on the run-just wrap & go
Richard Whitbread

If you can’t purchase maple bacon, add 2 teaspoons maple syrup to the pan with the bacon once it’s three-quarters cooked to add a maple flavour.




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.

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