Breakfast wrap with cottage cheese

This is a hearty breakfast variant where the wraps are made from a baked mixture of cottage cheese, an egg, parsley and a spice blend. Inside — crispy bacon, an egg and a fresh cucumber salad filling with dill, parsley and a light dressing. Nutritious, vibrant and very convenient to serve.

Ingredients

• 400 g cottage cheese
• 1 egg
• 1/2 bunch parsley, finely chopped
• 2 tsp your favorite spice blend
• 8 slices bacon for frying
• 4 fresh eggs
• 1/2 tsp sea salt
• a little black pepper
• 1/2 cucumber, diced
• 1/2 bunch parsley, leaves
• 1/2 bunch dill, coarsely torn
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp mild white balsamic vinegar
• 2 pinches salt

Preparation

1. Preheat the oven to 220 °C. Mix the cottage cheese, 1 egg, the finely chopped parsley and the spice blend. Line a baking tray with parchment and place the mixture into 4 portions, shaping circles about 15 cm in diameter.

   

2. Bake the wraps for about 25 minutes on the middle rack of the oven. Remove and let cool slightly so they hold their shape better.

   

3. Meanwhile, slowly brown the bacon in a dry non-stick skillet. Transfer it to a plate. In the same skillet, fry the eggs one at a time over low heat for about 5 minutes; season with sea salt and pepper.

   

4. For the salad, combine the cucumber, parsley leaves, dill, olive oil, white balsamic vinegar, salt and a little pepper.

   

5. On each wrap, place the bacon and one egg, top with the cucumber salad and serve immediately.

   

Notes

💛 The baked wraps are easier to remove from the parchment after a short cooling period.

💛 Fry the bacon slowly so it becomes golden and crispy without burning.

💛 Serve the dish immediately after assembling while the egg and bacon are still warm.