I have a bit of a brunch fetish – guess it comes from the fact that weekend mornings tend to be a time when I can potter around and luxuriate in my idleness and feed my desires. I usually feel the need to treat myself to some eggs at the weekend, as even though I keep chickens in the garden, I seem to rarely eat eggs during the week. Another eggy brunch today. Though this a noisy, exciting, chaotic assemblage of a brunch. Also a perfect hangover cure as it comforts with bacon, beans and creamy avocado, but kicks through your foggy head and hairy mouth with fresh chillies, lime and coriander. The tortilla wrap bakes in the oven – creating a pastry like crust, giving you a satisfactory crunch against the soft filling.
Pan fry some bacon bits for a few minutes, add some chopped red peppers and fry for few minutes more. Add a drained tins of beans, I used butter beans, but cannelini beans would be fine too, and mix in. Remove from heat and drizzle with some olive oil.
With a pie dish that has been lightly oiled, stuff in a tortilla wrap and shape to make a basket. Add the contents of frying pan, and throw in half an avocado which you roughly cut. Add a fresh finely sliced chilli, amount will depend on how much heat you like. Squeeze over some lime juice, stir and add a handful of fresh coriander. Use a spoon to create two wells in the casing and crack in two eggs.
Bake in the oven at 200 degrees for about 20 minutes until the egg whites are set and hopefully the yolks stay runny. Oven timings vary so just keep an eye on them.
I served with an accompaniment of finely sliced radish and the half of the avocado I retained. To complete the hangover cure, a bottle of chilled beer would also work wonders with this.