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watercress, bacon and egg wrap

Anthony Worrall Thompson - www.watercress.co.uk uploaded this recipe to Grub4Life
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2 x 23cm/9in soft flour tortillas
For the watercress butter* : -
1 (85g) bag watercress, finely chopped
75g/ 3oz unsalted butter, softened
1 shallot, very finely chopped
5ml/1tsp English mustard
For the filling:
4 hardboiled free-range eggs, roughly chopped
1 gherkin, chopped
100g/2oz ready-made potato salad
2 rashers of crispy bacon, crumbled
50g/2 oz watercress
freshly ground black pepper
1. To prepare the watercress butter: in a bowl, mix the watercress, butter, shallot and mustard together with a fork, season well with freshly ground black pepper. Keep at room temperature.
2. To make the filling: in a bowl mix the eggs together with the potato salad, gherkin and bacon.
3. Lay the two tortillas out on the work surface and dab with a little watercress butter. Top with the filling, leaving 2.5 cm/1 inch border at the two side. Top the mix with watercress.
4. Roll up the tortillas, folding over the borders as you do so; either cut in half or leave whole.  Wrap tightly in cling-film ready for the lunchbox.
* Watercress butter – you do not need to use all of this – you could dab a little on fish or a steak or baked potatoes. It will keep in the fridge.


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