- 2 eggs
- 4 slices streaky bacon
- 1 anchovy fillet
- 1/4 cup aioli
- 2 Bazaar Tortilla Wraps
- handful shredded lettuce
Place eggs in a saucepan of boiling water and cook for 8 minutes, drain and then cover with cold water and when cool enough to handle, peel and chop into thick slices.
At the same time as the eggs are cooking, grill or pan fry the bacon until crisp, drain on paper towels.
Finely chop the anchovy fillet and mix into the aioli.
Place the Bazaar tortilla wraps in a sandwich press and heat until warm or microwave for 20 seconds.
Scatter a bed of lettuce over each wrap and then add bacon, egg and a generous drizzle of aioli.
Sprinkle over a grind of black pepper and then roll up the tortilla and eat!