Breakfast burrito with Marmite hollandaise
Serves: 1
Prep time: 10 minsTotal time: 
Recipe photograph by Karen Thomas
Breakfast burrito with Marmite hollandaise
Serves: 1
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
732Kcal
Fat
51gr
Saturates
22gr
Carbs
37gr
Sugars
2gr
Fibre
3gr
Protein
30gr
Salt
4.4gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 5 asparagus tips, about 40g
- 1 tsp veg or olive oil
- 3 rashers smoked streaky bacon
- 1 large egg
- 25g ready-made hollandaise sauce (we used Maille)
- ½ tsp Marmite, to taste
- 1 large white or wholemeal wrap, warmed
Step by step
- Boil a small pan of salted water over a medium heat. Cook the asparagus tips for 1-2 minutes until nearly tender. Drain and steam dry while you fry the bacon and egg.
- Pour the oil into a large nonstick pan and put over a medium heat. Fry the bacon for a few minutes until starting to crisp. When it’s nearly cooked, slide it to one side of the pan and crack in the egg on the other side. Cook until the base of the egg is slightly crispy and the yolk is still runny. Season.
- Stir together the hollandaise and Marmite in a small bowl. Spread most of this generously over the wrap. Add the asparagus tips to the pan for the last minute of cooking. Roll in the bacon fat and transfer to the wrap. Add the bacon rashers and top with the egg. Drizzle over the remaining Marmite hollandaise, wrap up and enjoy.
