Dean and Deonne Olliff are the proud owners of Olliff Farm, the producer of premium, free range pasture eggs. Here’s their yummy recipe for a hot and spicy egg wrap.
Recipe and styling by Tracey Sunderland. Photography Shona Dey
1 tablespoon olive oil
2 Wholemeal / White wraps
4 Olliff Farm premium pasture eggs
2 tablespoons of mayonnaise (we think Best Foods Mayo is best)
1 tablespoon of Chipolata Smokey sauce
¼ cucumber sliced
1 ½ tablespoons of freshly cut chives
Salt & pepper
*fried salami optional
- Lightly beat 4 eggs, and pan fry in a slightly oiled pan. You can cook like scrambled eggs.
- Lightly pan fry wrap.
- Once cooked to your liking, spread a tablespoon of your favourite mayonnaise on the wrap.
- Build the wrap by adding your eggs, salt and pepper to taste, cucumber slices, a few dollops of chipotle sauce, and finish with fresh chives.
- We sometimes add fried pepperoni salami too – it just depends on how hot you like it.