Recipes

Bacon and egg pita pockets

Aug 21 07:10am
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
  1. Wrap pita pockets in foil. Cook in a moderate oven (180C) for about 10 minutes or until warmed through.
  2. Whisk eggs and milk in a large bowl until combined. Season with salt and pepper.
  3. Cook bacon in a heated non-stick frying pan, stirring, for about 3 minutes or until crisp. Drain on absorbent paper.
  4. 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.
  5. 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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