INGREDIENTS: (per roll)
- 1 rasher bacon (or 2 strips)
- 2 eggs
- 1 Tblsp water
- Salt & pepper
- mozzarella cheese
- tomato relish
- 2-3 basil leaves
METHOD:Put two eggs and the water in a bowl and whisk until fluffy. Add your salt and pepper. Heat either a large non stick frying pan or your crepe maker. Pour the egg mixture into your pan a swirl to coat the pan (depending on the size of your pan you may have to swirl a few times until the egg has created a layer and there is none running any-more). Cook for about 1 minute until the egg is just cooked. Turn out onto a plate and top with cheese, tomato relish and bacon. Roll up to complete and put your basil leaves on the top.
Repeat for as many people you are feeding (or at least twice for the farmer who always wants more than one!).
- You can replace the water for cream for a lovely velvety egg roll
- You can add the grated mozzarella while the egg is still in the pan and it melts and goes all creamy.
- Oven roasted cheery tomatoes are yummy to put in when they are in season also.