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Bacon and egg pocket bread

Bacon and egg pocket bread

Bacon and egg pocket bread

Ingredients

  • 3 bacon rashers, rind removed, finely chopped
  • 6 hard-boiled eggs
  • ½ cup (150g) whole egg mayonnaise
  • ¼cup chopped parsley leaves
  • baby cos or butter lettuce leaves
  • 2 pocket pita breads, halved
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Method

  1. Heat a lightly greased non-stick frying pan on medium. Cook bacon for 2 minutes, stirring, until browned. Set aside to cool.
  2. Peel and chop eggs and place in a bowl with bacon, mayonnaise and parsley. Season to taste and mix well.
  3. Place lettuce leaves inside each pocket bread and fill with egg mixture. Wrap in plastic wrap before packing in lunchbox or brown paper bag.
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