Breakfast quesadillas just got a whole lot more interesting!
Recipe by Nagi | RecipeTin Eats on September 18, 2015
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
4.8 stars (15 reviews)
Ingredients
3 rashers of streaky bacon (, chopped)
4 flour tortillas ((Note 1))
4 eggs
1 large avocado (, halved and sliced)
1/2 cup grated cheese ((I used cheddar))
Salt and pepper
Categories
Breakfast
Lunch
Steps
Heat a skillet over high heat. Add the bacon and cook until cooked to your liking. Remove bacon onto a paper towel lined plate.
Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.
Place a tortilla in the skillet. Place avocado slices around the rim of half the tortilla and thinner slices across the middle to form a "ring" to hold the egg - as per the photo below. Squish the pieces close together to seal them so egg does not leak.
Crack an egg into the centre, sprinkle with bacon, cheese and season with salt and pepper. Fold the tortilla over and cook for 4 minutes or until golden and crisp. I usually cook 2 in the skillet.
Flip, turning over the folded edge (i.e. slide the flip under the curved edge and flip over the folded edge). Cook the other side for 3 minutes or until golden and crisp. Remove from the skillet. Repeat with remaining tortillas.
Serve immediately, while hot!
Reviews
Cindy on 2020-09-06 (5 stars): I tried it and this was fantastic!! Finally a breakfast wrap where my eggs aren’t falling out the bottom! I made flour tortillas and used it for this breakfast wrap. I had it with salsa on the side per your recommendation below in the comments for a dipping sauce. Another winning recipe. Thank you!!
lincoln gopie on 2019-08-13 (5 stars): Very very good recipes thank you so much your so sweet to share your recipe. Keep good god bless.
Melissa on 2017-11-01 (5 stars): If you use a panini maker on high to cook them you don't have to flip and lightly pressing will pop the egg and it's done in 5 minutes! Really tasty!
Vanessa on 2017-09-15 (5 stars): This was absolutely delicious. I used a whole wheat carb balance flour tortilla (much fewer net carbs), and turkey bacon so a little lower fat (but will try with regular bacon when I have it). I also had a hard time getting the egg to cook, and so turned multiple times to keep from over doing the tortilla. The egg yolk popped on about the 4th flip even though i was very careful. I did turn the heat down to a little below medium and all cooked without making the yolk too firm but not runny. Mine may not have been as pretty as Nagi's but I was very happy with the flavor. I will reduce heat next time and try covering for part of the time to see if I can get the perfect yolk result! But delicious regardless.
Lydia Young on 2016-07-28 (4 stars): I tried this recipe and loved it eventually but I had a lot of trouble getting the egg to cook before the tortilla burned. Any advice? I'm good with a runny yolk but the whites were super undercooked by the time the tortilla was perfectly browned.
RMS on 2016-04-28 (4 stars): This was a tasty, quick meal to make on a busy weeknight. I made two of these, and found that covering the tortilla makes the egg not runny. An easy, light meal. I'll be making this again. Thank you for sharing!
Eileen on 2016-03-13 (5 stars): Made this from leftovers from the guacamole and salsa from dinner the night before. Remembered this stroke of genius and promptly did it on on my French Press. Brilliant! Love ya, Nagi!
