Breakfast Wrap

Ingredients

• 2 sausages
• 2 bacon rashers
• 1 egg
• 2 wraps
• milk
• ketchup

Method

Fry the sausages and bacon first — they're the longest cook and can hold heat while you finish the egg. Cut the sausages in half lengthways so they flatten slightly in the pan, increasing surface area for browning. Lay them skin-side down in a cold frying pan over medium heat. The rendered fat seasons the pan and cooks them gently enough to brown without splitting. They'll take 8–10 minutes. While they're going, lay the bacon rashers flat in another pan at medium-high heat — they'll crisp in 3–4 minutes, depending on thickness. You want them just past translucent, with the edges beginning to curl and darken. Don't crowd the pan; it'll steam instead of fry.

For the egg, crack it into a bowl, add a teaspoon of milk, and whisk hard until the yolk and white are fully combined. The milk raises the coagulation temperature slightly, which keeps scrambling forgiving — it's a margin for error. The whisking incorporates air, which makes the curds lighter rather than dense and rubbery. Pour the mixture into a second frying pan over medium heat. Stir constantly with a spatula, using broad, slow strokes from the edges to the centre. The egg will seem liquid for longer than you expect — this is correct. Stop when it's barely set and still looks slightly underdone in patches; residual heat will firm it up off the pan and it won't tighten into a rubber ball. This takes 2–3 minutes. Egg-cookery|Overcooking scrambled egg is the death of a good wrap.

Warm the wraps in a dry frying pan for 20 seconds each side, or over a gas flame if you have one — this makes them pliable and slightly charred. Lay one flat and add half the scrambled egg down the centre, top with a sausage half and a bacon rasher, then fold the wrap. The warm wrap cinches the filling together better than a cold one, and the slight char adds flavour. Ketchup goes inside, not on the side; it's a condiment, not a garnish. Serve at once.