Breakfast for Lunch . . . Egg and Potato Wraps

I've been wanting one of these for days now . . . I know, I'm a naughty girl. I just can't help myself.

These are so easy to make and so very tasty. They don't even have to be all that fattening . . . well, depending on the type of bacon you use . . . and how much oil or butter you use in the pan. I like to use cooking spray. That way I can control it better.



Nicely browned potatoes, onions and peppers . . . lightly seasoned and sprinkled over a nice piece of bacon . . . not too crisp. (The way I like it.) Then topped with some softly scrambled eggs, salsa and cheese and wrapped up in a nice warm tortilla.



Ok . . . so technically you could call this a breakfast burrito . . . I eat mine out of hand, coz I'm a bohemian . . . wild wooded colonial . . . Todd's a Brit through and through, and from the old school. He must have a knife and fork . . . and truth be told, he'd just as soon not have the wrap part of this at all.



Quick, easy and satisfying, and quite, quite tasty.

It's a wrap.



*Egg and Potato Wraps*
For one serving
Printable Recipe

You can increase the amounts according to however many people you are wanting to serve. This is quick easy and tasty!

1 cold cooked potato, coarsely chopped ( peeled or not as you wish)
1/2 small onion, thinly sliced
1/2 small pepper (green, red, whatever), chopped
salt
pepper
oil or cooking spray
1 thick slice of back bacon (smoked or not, as you wish)
1 large egg, beaten

To serve:
1 warmed flour tortilla
grated cheese
salsa

Heat a small skillet over medium high heat. Spray with cooking spray and grease with a bit of oil, about 1 tsp. Add bacon and cook until it's as crisp as you like it. Remove and set aside, keeping it warm. Add the potato, peppers, and onion slices. Season with a bit of salt and pepper. Cook, stirring occasionally until the vegetables are softened and the potato is beginning to brown. Remove from the pan and set aside, keeping warm. Wipe the pan out with some paper toweling. Lightly spray again and then scramble the egg, over medium low heat, just until the egg is cooked through, but still moist.

Take your warm tortilla. Lay the bacon in the middle of it, leaving about a 2 inch space at the bottom end. Cover with the potatoes, and then the eggs. Sprinkle with some cheese and salsa if desired. Wrap snuggly, leaving the top end open.

Eat and enjoy, either in your hands or with a knife and fork. I'm a hand person. Todd . . . well, he's British . . . knife and fork all the way.

Note: if you want, you can add other vegetables to the potatoes for added interest, like chopped courgettes. Nom! Nom! (or even some herbs)



Over in The Cottage today a delicious Holiday Fudge Wreath. Perfect for gift giving if you are so inclined!

Sunday Sarnies

Quite often by the time we get home from church on Sunday we are both famished. We may have been gone from the house anywheres from 4 to 5 hours depending on our responsabilities of the day.



If I have been smart . . . I will have put something into the slow cooker and all I will have to do is dish up!



If I have not, we will end up having something like Beans on Toast, or Scrambled Eggs on Toast or Spaghetti on Toast, canned chili on toaste . . . or . . . well you get the picture I am sure!!



Other times I might make us a nice toasted sandwich which we will have with a bowl of soup, or just on it's own with some salad. A lot depends on our mood.



Today we went the sandwich route. I have any number of ways that I make these. They are always delicious, and made even more so because we are starving I suppose!



Today Todd chose a simple bacon and cheddar cheese with some Branston Pickle, which he thoroughly enjoyed along with a piece of leftover oatmeal cake.



Myself . . . I chose to have Basil Mayo, along with some bacon, cheddar cheese and sliced ripe tomatoes.



We were both happy. 'Nuff said. It goes without saying that you don't have to eat these on a Sunday. They are actually good any time of the week or day!



*Sunday Sarnies*
Makes 1
Printable Recipe

I have given ingredients for one sandwich, but you can easily multiply up or down. This is a sandwich that you can customize to your own tastes and desires and moods!

2 slices of your favourite type of bread
(white, whole wheat, etc.)
softened butter
your choice of relish (pick one) mayo (garlic, lemon, lemon pepper, Basil etc.) Pickle (Branstons, piccalilli, chutney, etc.) mustard (honey, Dijon, Honey Dijon, English, etc.) marmalade (orange, onion, lime, 3 fruit, etc.) horseradish sauce, cranberry sauce
Your choice of meat ( Pick one: thinly sliced roast beef, turkey, ham etc. Or cooked bacon or sausage) as much as you think will taste good.
(I will use approximately one ounce of sandwich meat, thinly sliced, or 4 slices of crisp streaky bacon, or two sausages, split down the middle)
Your choice os cheese (approximately 1 ounce of cheddar, swiss, gruyere, mozarella, fontina, etc. thinly sliced)
Optionals: fresh rocket leaves, sliced ripe tomatoes, shredded chicory

Take your two slices of bread and butter each on the outsides. Have a skillet heating over medium low heat. Place one slice of bread into the pan, buttered side down. Top with your chosen relish. Top with your chosen meat. Top with your chosen cheese and any optionals as desired. Top with the other slice of bread, buttered side up.

Cook over medium low heat until the sandwich is nicely browned on the bottom side, then carefully flip over and brown slowly on the other side, until the insides are heated and the cheese is melted. Cut in half to serve. Serve warm.

Grilled Chicken and Wheatberry Salad

Now that summer is here, we are definitely eating a bit lighter. Todd has always said that he is not fond of salads, and by that he means a plate of boring leaves with little else.



Indeed . . . salad is something that the British got quite wrong for a number of years, with most salads consisting of some torn iceberg lettuce, a few slices of wilted cucumber and an bit of anemic tomato on top! If you got any dressing at all . . . it was salad cream, or straight mayonnaise. And while I am rather fond of salad cream on boiled eggs or in sandwiches at times . . . I really want to have something a bit more tastier on my salad. It is no wonder that Todd thought he didn't like salad.



Nowadays there is no excuse for a boring salad here in the UK. We grow all sorts and varieties of salad greens right here at home . . . meaty rocket, tender oakleaf, peppery watercress, sweet baby gems, cos . . . to name but a few. Us UK'ers are quite well travelled these days, and have taken a lesson from the continent. It is now quite common to find tasty salads in most restaurants.



At home, Todd is still not overly fond of a plate of lettuce and so I always try to dress them up with a bit more than just lettuce, using a variety of vegetables and in this case here today . . .



Topping the colourful plate of salad greens with a delicious wheatberry salad, chock full of crunch and sweetness. Crunchy toasted walnuts and chopped celery . . . sweet dried cranberries . . . spicy spring onions, and a tangy lemon and olive oil dressing.



Topped again with a breast of chicken that has been rubbed with a delicious mixture of spices and grilled until perfectly cooked, and still juicy and tender.



This is quite nice . . . Todd mumbled in between satisfied mouthfuls.
My job was done. ☺ I do ♥ a happy and well fed man!!



*Grilled Chicken and Wheatberry Salad*
Serves 4
Printable Recipe

Hearty and deliciously different with a nutty and chewy wheatberries, sweet dried cranberries, crunchy toasted walnuts atop tender greens and topped off with a spicy grilled chicken breast!

For the Salad:
1 cup of hard wheat berries
(I used an 8 ounce measure of Ebly and 16 ounces of chicken broth)
2 ounces of chopped toasted walnuts (1/2 cup)
a large handful of parsley, finely chopped
2 stalks of celery, washed, trimmed and finely chopped
2 1/2 ounces of dried cranberries (1/2 cup)
2 spring onions, trimmed and chopped
2 TBS olive oil
1 TBS lemon juice, plus 1 tsp
salt and black pepper

4 cups of mixed salad leaves

For the Chicken:
4 boneless, skinless chicken breasts
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
2 tsp olive oil

Make the wheatberry salad first. Combine the wheat berries and enough water to cover by 2 inches in a pot. Bring to the boil, and then reduce the heat to a simmer. Cook, uncovered until tender, about 1 hour. Drain and let cool. (If you are using Ebly, combine 1 measure of the Ebly with 2 measures of chicken stock. Bring to the boil, then cook for 10 minutes, until tender and most of the liquid has been absorbed. Drain well and cool.)

In a large bowl, combine the cooled wheat, toasted walnuts, parsley, celery, cranberries, spring onions, olive oil and lemon juice. Season to taste with some salt and pepper. Set aside.

Place the chicken breasts into a plastic baggie and bash them with a rolling pin until they are about 1/2 inch thick and of even thickness throughout. Combine the cumin, coriander, salt, pepper and garlic powder. Rub the chicken breasts with the olive oil and then with the spice mixture, rubbing it all into both sides.

Heat a large grill pan over medium high heat. Spray with some cooking spray. Grill the chicken until grill marks have formed and the chicken is cooked all the way through, some 3 to 4 minutes on each side.

To serve, place 1 cup of salad leaves on each of four chilled plates. Cover with 3/4 cup of the wheat berry salad. Slice each chicken breast on the diagonal and lay atop the wheatberries. Serve immediately.



Note - You can also chill the wheatberry salad and then pack it with the salad leaves and chicken into a takeaway container for a delicious, and yet hearty, go to work lunch!



I stored the leftovers in one of my handy dandy Pyrex 4-in-1 Plus dishes that I was sent to try out last week. They are just lovely! Ideal for eat-in and take-away cooking, the Pyrex 4-in-1 Plus range offers air tight storage that can be used in the fridge or freezer. Its smart lid has a steam valve that enables microwave heating, remove the lid and it can be used to cook in an oven. Made from borosilicate glass, it is thermal shock resistant and able to withstand temperatures of up to 300*C. They come with a 10 year guarantee under normal use and are nicely sized for easy storage. Available at stockist in the UK and starting at £5.50 they are easily affordable. Thank you Pyrex for allowing me to try them out! I've spent the last week, storing, baking and reheating with the three that I was sent and I am very happy with them. I highly recommend!!