Recipes
Bacon and egg pita pockets
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 minutes | 10 minutes | 6 |
Ingredients
- 6 white pita pockets
- 250g packet chopped bacon
- 12 eggs
- 1/2 cup milk
- Salt and pepper, to taste
- 1/2 cup tomato sauce
Method
- Wrap pita pockets in foil. Cook in a moderate oven (180C) for about 10 minutes or until warmed through.
- Whisk eggs and milk in a large bowl until combined. Season with salt and pepper.
- Cook bacon in a heated non-stick frying pan, stirring, for about 3 minutes or until crisp. Drain on absorbent paper.
- Melt butter in a large frying pan. Add egg mixture and bacon. Stir gently, over medium heat, until eggs are just set. Remove from heat.
- Cut pita pockets in half crossways and open to form pockets. Spread 2 teaspoons tomato sauce inside each half. Then spoon in scrambled egg mixture. Serve warm.
By New Idea Food Director Barbara Northwood
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