Salmon and Egg Wrap

These make a tasty filling breakfast or lunch

Ingredients

• 2 eggs

• 3 tsp sesame oil

• 2 tsp coconut oil

• 1⁄2 avocado, de-stoned

• 1 red chilli, finely sliced (optional)

• 2 spring onions, finely sliced

• 2 tsp rice wine vinegar

• 50g smoked salmon, roughly chopped

• salt and pepper

• handful of watercress

• 15g pumpkin seeds

Method

1. Break eggs into a bowl and mix in half of the sesame oil.

2. To make the thin egg roll, melt the coconut oil in a large frying pan, pour in egg mixture, spreading it as thinly as possible. Cook for about 30 seconds,

3. Flip and cook for another 30 seconds.

4. Slide the thin egg base onto a plate.

5. Scoop the avocado flesh into a bowl, add chilli, spring onions, vinegar, smoked salmon and the remaining sesame oil plus some salt and pepper.

6. Mix everything together.

7. Spoon the salmon mix onto the egg base, top with watercress and pumpkin seeds and then roll up tightly.

8. A little fiddly but really worth it!