Back to school
Back to school lunches: Bacon and egg pocket bread
See more recipes in this week's Woman's Day.
rindless bacon, 3 rashers, finely chopped
eggs, 6, hard-boiled (see tip left)
egg mayonnaise, ½ cup
parsley leaves, chopped, ¼ cup
baby cos or butter lettuce leaves, 4-8, depending on size
pocket pita breads, 2, halved
- Heat a lightly greased non-stick frying pan on medium. Cook bacon 1- 2 minutes, stirring, until golden. Set aside to cool.
- Peel and chop eggs. Place in a bowl with mayonnaise, parsley and bacon. Season to taste and mix well.
- Place lettuce leaves inside each pocket bread and fill with egg mixture. Wrap in plastic wrap before placing in lunchbox or paper bag.
- To hard-boil eggs, place eggs from fridge into a saucepan and cover with water. Bring to the boil on high, then cook 4-5 minutes. Cool under cold, running water.