Mother's Day brunch recipe: Eggs in a blanket

main image eggs

While a handbag, perfume or good book may make mum smile on Mother's Day, there's one way to truly get in her good books - make her breakfast in bed.

We visited kitchenware expert Malcolm Harradine at Fenwick Kingston's Living Kitchen to learn how to cook up a versatile dish that's the perfect choice for breakfast on Mothering Sunday - or if she needs a lie in, maybe even lunch or dinner...

Serves 4; Cooking/Prep time: 45 mins

INGREDIENTS

1/4 of each of a red, green & yellow pepper

3 plump spring onions

1 rasher of thick smoked bacon

4 cherry tomatoes

3 basil leaves

Black pepper and sea salt

2 large free range eggs

2 tortilla wraps

2 tsps of low fat cream cheese or ricotta

10g parmesan cheese

A knob of butter

1/2 tsp of olive oil

 

METHOD

To prepare the filling:

 

  1. Put the butter and oil into an omelette pan and heat till the butter is bubbling.
  2. Fry the bacon.
  3. Meanwhile, finely chop the spring onions, then de-seed and finely chop the peppers.
  4. Add to the pan and cook lightly for 2 minutes. 
  5. Roughly chop the tomatoes, add to the mixture and cook for a further 2 minutes. 
  6. Add a pinch of salt and pepper, then add the torn basil leaves and mix it altogether.

For the eggs:

 

  1. Whisk the eggs in a bowl and, with the heat turned down low and still whisking the eggs, tip into the omelette pan, covering the contents.
  2. Swirl the pan so that the egg mixture is even. 
  3. Cook for around 4 minutes or until the underside is golden brown. 
  4. Sprinkle with the grated parmesan cheese and turn off the heat.

Prepare the wrap

 

  1. On a chopping board, lay out one of the tortilla wraps and spread half of the cream cheese around the edges. 
  2. Place the other wrap so it is overlapping the first, like a figure 8. 
  3. Spread the remaining cream cheese around the edge of the second wrap. 

Wrap it up

 

  1. Carefully slide the omelette onto the wrap nearest to you. 
  2. Fold in the sides of this wrap (which now contains the omelette) and with your thumbs, turn up the bottom of the wrap and roll over.
  3. Turn in the sides of the upper wrap as you go and roll the whole thing over again so you end up with a little parcel.
  4. Your eggs are now in the blanket!

 

Seal the deal

 

  1. Wipe out the omelette pan with a piece of kitchen towel.
  2. Add 1 tbsp of olive oil, raising the temperature of the hob until the oil is hot. 
  3. Lay the parcel into the hot oil and cook until golden brown and crispy, turning over frequently with a fish slice to avoid burning. 
  4. Place onto a cooling rack and allow to cool for 5 minutes. 

The finishing touch

 

  1. Slice the wrap and serve with a green salad or side of your choice.
  2. Let mum enjoy every morsel - but maybe make an extra for yourself...

 

Robert Welch Signature 3 Piece Knife Set with Hand-held sharpener, £75 from £125; Available at Fenwick Kingston

By Alison Millington