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Breakfast wrap

Breakfast_wrap_white_beans_2

Ingredients

5 Ardo half avocados
300 g Ardo White cannellini beans
10 eggs
250 g grated Emmental
1 head iceberg salad
10 wraps
3 tbsp tomato sauce

Preparation

Defrost the avocados.
Heat the white cannellini beans in the tomato sauce.
Cut the iceberg salad into julienne.
Fill the wraps with the different ingredients and fold them over.
Grill the wraps or heat them up in the oven.
Bake a fried egg and finish the warm wrap with this fried egg.
Bon appetit!

Ardo products used in this recipe

Avocado halves

XAV

Cannellini beans

BKW

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