Breakfast Wrap

Method

1. In a large pan, separate bacon and cook to desired doneness. I like to actually halve the bacon slices before throwing them into the pan because they cook faster and more evenly for me.
2. Once the bacon is cooked, remove it from the pan onto a couple paper towels to drain the excess fat.
3. While the bacon cooks, separate the leaves from the head of the Bibb lettuce. We’ll only need about half the head here. I like to stack two leaves together per wrap.
4. In a small, nonstick pan, add 1 tbsp butter and heat on medium heat. While the butter heats, crack 2 eggs into a very small bowl (this way if you have shells or a bad egg, you catch it before it’s in the pan).
5. Once the butter melts in the pan, swirl it around so that it coats the bottom of the pan evenly.
6. With the butter melted and starting to sizzle, gently drop the 2 eggs into the pan. Sprinkle with pepper and cook to desired doneness. For over-easy eggs: 1-2 minutes on the first side, give them a flip, cover them with a sprinkle of cheese, turn the heat to low and cover for another 2 minutes.
7. Separate the two cheesy, over easy eggs (I just use a spatula between the two) and pile each onto the little stacks of Bibb lettuce. Each egg will make one breakfast wrap.
8. Add the last tbsp of butter to the pan and repeat the same method with the next two eggs. I find it easiest to do them in batches rather than trying to handle 4 or more eggs in a pan altogether.
9. Now we basically just assemble: each breakfast wrap gets 2 pieces of Bibb lettuce, one cheesy egg, about 2 strips of bacon, 2-3 slices of avocado, a slice of tomato, if using, and a little sprinkle of freshly ground black pepper. Serve and devour immediately 😉