Eggs in a Blanket

Eggs in a Blanket

This is a recipe that I invented purely by chance on a quiet snowy afternoon in Bentalls. Due to the weather, I had some time on my hands as the store was virtually empty of customers! Look what happens when I am left to my own devices!!
ServesPrep / Cooking TimeDifficulty
4 45 minutes 1

This dish is so versatile and can served for a starter, brunch, lunch or supper.




1/4 of each of red, green & yellow peppers
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 olive oil


  • Put the butter and oil in an omelette pan and heat till the butter is bubbling
  • Meanwhile, finely chop the spring onions, then de-seed and finely chop the peppers. Add to the pan and cook lightly for 2 minutes.
  • Roughly chop the tomatoes, add to the mixture and cook for a further 2 minutes.
  • Add a pinch of salt and pepper, add the torn basil leaves and mix it altogether.
  • Whisk up the eggs in a bowl and with the heat turned down low, still whisking the eggs, tip into the omelette pan, covering the contents and swirl the pan so that the egg mixture is even.
  • Cook for around 4 minutes or until the underside is golden brown.
  • Sprinkle with the grated parmesan cheese and turn off the heat.
  • On an anti-bacterial chopping board, lay one of the tortilla wraps and spread half of the cream cheese around the edges.
  • Place the other wrap so it is overlapping the first, like a figure of 8.
  • Spread the remaining cream cheese around the edge of the second wrap.
  • Carefully slide the omelette onto the wrap nearest to you.
  • Fold in the sides of this wrap which now contains the omelette and with your thumbs, turn up the bottom of the wrap, roll over, turn in the sides of the upper wrap as you go and roll over the whole thing again so you end up with a little parcel - your eggs are now in the blanket!
  • Wipe out the omelette pan with a piece of kitchen towel and add one tbsp of olive oil, raising the temperature of the hob until the oil is hot.
  • Lay the parcel into the hot oil and cook until golden brown and crispy, turning over frequently with a fish slice, to avoid burning.
  • Turn out onto a cooling rack and allow to cool for 5 minutes.
  • Slice the parcel and serve with a green salad - delicious!
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