Breakfast Burrito Platter

Ingredients

Westgold Salted Butter

2T olive oil

12 rashes streaky bacon

6 eggs

2 bunches fresh asparagus

4 cooked potatoes, sliced

6 portobello mushrooms

2 avocado’s

Lemon juice

½ bunch spring onions

Crepe batter:

3 eggs

1 1/2c milk

60g Westgold Butter, melted

200g flour

Salt and pepper

Cheesy beans:

½ onion, finely chopped

1t fresh herbs

25g Westgold Butter

600g chopped tomatoes tin

400g cannellini beans, strained

1t sugar

1t smoked paprika

Salt and pepper

100g haloumi cheese, sliced

Method 

To make the crepes: 

Put the eggs and milk into a food processor and pulse until combined. 

Add the flour and melted butter and season. Pulse until smooth. Pour through a sieve and refrigerate for 1 hour (batter can be made the day before and kept covered in the fridge).

Heat a non-stick fry pan on medium/high heat and pour in about 1/4c crepe batter and very quickly spread out the batter using a large spoon to make a circle about 18-20cm.

Cook for a few seconds until lightly browned, flip over and cook a few seconds on the other side.

Remove from the pan and place on a clean tea towel to cool. Repeat.

To make the cheesy beans:

Melt the butter in a skillet and cook the onion until transparent.

Add the tomatoes, beans, herbs, paprika, sugar and season. Cover and simmer for 10 minutes. 

Top with haloumi and place under the grill until golden and crispy.

To assemble the platter: 

Mash the avocado with a fork. Add a squeeze of lemon and season. Spoon into a serving bowl and cover until ready to serve.

Heat 2 large non-stick fry pans. Cook the bacon on high until crispy. Place on a paper towel and keep warm. 

In the same fry pan melt some butter, add 2T oil and saute the sliced potatoes on both sides until golden and crispy. Remove from the pan and keep warm. 

In the other fry pan melt the butter and saute the mushrooms on both sides for 4-5 minutes. Season. Remove from the pan and keep warm.

Add the asparagus, season and saute 3-4 minutes until tender. Remove from the pan and keep warm.

Melt some more butter and fry the eggs.

Take a serving platter and pile on the bacon, potatoes, asparagus, mushrooms, avocado, cheesy beans, spring onions, eggs and crepes.

Take the platter to the table and let your guests fill their own crepe with their choice of flavour combinations.