01st Jul 2017
Every weekend we continue the search for the ULTIMATE brunch. The dish that packs maximum (hangover-combating) deliciousness with minimum (hangover-friendly) levels of effort.
We reckon this easy quesadilla might be The Cure to cure all Sunday morning ailments. Keep it super simple or amp up the dish with tasty optional extras like fresh coriander, jalapenos, a dollop of sour cream or some black beans.
- 2 large wraps
- 2 generous handfuls of grated cheddar cheese
- 1 avocado
- 2 spring onions
- 1 large tomato, diced
- 4 eggs + white wine vinegar for poaching
- Tabasco (for optional spice)
Heat a non-stick pan over a medium heat. Toast each wrap lightly then sprinkle with the grated cheddar and fold into quarters and place in a warm oven to melt the cheese.
Put a small pot of water on to boil, while you prep the toppings; mash the avocado; finely slice the spring onions and dice the tomato.
When the water is boiling, add a tablespoon of white wine vinegar, reduce the heat slightly, swirl it with a slotted spoon then carefully crack the eggs into the water. Simmer for about 3-5 minutes until the whites are set and the yolks are still soft. You can test if the eggs are done by gently lifting one out with the slotted spoon and giving it a careful poke.
Place the cheesy wraps onto two plates and divide the toppings across each, then top with the poached eggs and some Tabasco.
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