Egg, Pesto and Spud Wrap
This recipe is my take on the viral egg pesto wrap. But with ADDED CARBS. They don’t call me Carbie for nothing, which is why we’ve elevated this recipe with some crunchy and cute potato cubes. I’ve yet to find a recipe that can’t be improved with a spud and will happily accept any challenge.
If you’ve got a bit of extra time in the morning this is the brekky you need to be making. Ideal for eating straightaway or on the go. Plus, it’s got all the good stuff you need to keep you full and happy til lunch. Remember to bring napkins because it can get a tad messy, I’ve yet to eat one of these without spilling it down myself and I thought that was because I’m clumsy and utterly chaotic, but I’ve heard from loads of followers in my DMs that they’ve experienced something similar. It is so worth the mess though, just maybe don’t wear something you really like.
Also, if like me, you hate food waste this is a great recipe to throw in any leftover veg in the fridge, like peppers or red onion for example. Pack this wrap full or veggies baby!
You can check out my potato-free version here if you’d rather skip the added spud.
P.s. if you want to make this suitable for vegetarians, simply switch out the parmesan for a different cheese and enjoy!
Ingredients
- 1 tbsp pesto
- 2 free range eggs
- Small handful of cherry tomatoes, halved
- A few torn leaves of basil
- Good grate of Parmesan
- 1 tbsp cream cheese
- 1 tortilla or corn wrap
- Splash of oil
- 3 x medium sized potatoes
Method
- Peel and cut your potatoes into small square cubes. The smaller they are, the quicker they'll cook.
- Boil in salted water for 5-7 minute (depending on size) until tender but not falling apart. You want them to still hold their shape and not turn to mush.
- In that time, pre-heat your oven to 180°C/350°F/Gas Mark 4 and heat a tray of vegetable oil.
- Drain off your potatoes and add to the tray in the oven. Bake for 15-20 mins until golden and crispy. The more crunchy the better.
- In a frying pan on a medium high heat, add in your pesto and crack in your eggs.
- Cook the eggs to your liking and add in the tomatoes, basil and Parmesan. You can also add in any leftover veg you may have.
- Spread the cream cheese onto the wrap and place on top of the eggs so that it can solidify together. We're trying to minimise the risk of a messy wrap here, but still get your napkin ready.
- Confidently flip it out onto a plate and wrap together.
- Get messy and eat up baby!