Breakfast Wrap with Egg, Spinach and Tomatoes

Preparation

For Breakfast Wrap with Egg, Spinach and Tomatoes, prepare 2 wholemeal wraps, 4 eggs, 100 g baby spinach, 120 g cherry tomatoes, 2 tbsp plain yoghurt and keep the bread, wraps or pastry separate.
Cut the filling evenly and cook it through before it goes into the bread or wrap.
Mix sauces or creamy components just before assembly to prevent sogginess.
Warm or toast the bread or wraps and distribute the filling evenly.
Roll, fold or seal firmly; warm briefly in a pan or oven if appropriate.
Serve immediately, allowing hot fillings to stand for a mo

Whisk chia seeds, coconut drink, maple syrup, 1 teaspoon finely grated lime zest and 1 tablespoon lime juice in a bowl or jar. Leave for 10 minutes, then stir again thoroughly to break up any clumps.
Cover and refrigerate for at least 3 hours or overnight, until the seeds have swollen and the mixture is spoonable. If it becomes too thick, stir in coconut drink one tablespoon at a time.
Peel the mango, remove the stone and dice the flesh. Divide pudding between bowls, top with mango and torn lemon balm leaves just before serving.

Thinly slice mushrooms and finely dice onion. Heat oil in a frying pan over medium-high heat. Cook mushrooms without moving them for 2 minutes, then stir and cook 4 minutes more until browned. Add onion, thyme, salt and pepper; cook 3 minutes.
Meanwhile bring stock to a simmer in a small pan. Stir in oats and cook over low heat for 6 to 8 minutes, stirring often, until creamy and the oats are tender. Add a splash of water if they become too thick.
Divide oats between bowls. Top with mushrooms and rocket. Serve immediately so the rocket stays fresh.

Rinse quinoa in a fine sieve under cold water for 30 seconds; this removes its natural bitter coating. Put it in a small pan with oat drink, cinnamon and salt.
Bring to a gentle simmer, then cover loosely and cook over low heat for 15 to 18 minutes, stirring once or twice, until quinoa is tender and most liquid is absorbed. Rest off the heat for 5 minutes.
Meanwhile toast almonds in a dry frying pan for 2 minutes, then roughly chop. Core and dice the pear. Divide warm quinoa between bowls, add pear and almonds, then drizzle with maple syrup.

Put peas in a heatproof bowl and cover with boiling water for 2 minutes. Drain well; this takes away the frozen taste without overcooking them. Finely grate 1 teaspoon lemon zest and squeeze 1 tablespoon juice.
Put peas, cream cheese, mint, lemon zest, lemon juice, olive oil, salt and pepper in a bowl. Crush with a fork for a rustic texture, or blend briefly for a smoother spread. Taste and add more lemon juice or salt if needed.
Toast the bread until crisp at the edges. Spread the pea mixture generously over the warm toast and serve immediately.

Put walnuts in a dry frying pan over medium heat and toast for 2 to 3 minutes, shaking the pan often. Transfer to a plate so they do not burn.
Stir yoghurt, honey and cinnamon in two bowls until smooth. Core the apple and cut it into small cubes just before serving.
Divide apple, oats and toasted walnuts between bowls. Finish with microgreens and eat immediately; do not add the microgreens ahead of time because they wilt quickly.

Put oats, oat drink, yoghurt, chia seeds and maple syrup in a lidded jar or bowl. Stir well, scraping the bottom so no dry oats remain.
Fold in half the berries. Cover and refrigerate for at least 6 hours or overnight. Frozen berries can be used directly; they thaw as the oats chill.
In the morning, stir well. If the mixture is too thick, add oat drink one tablespoon at a time. Top with remaining berries and torn basil leaves immediately before eating. Keep refrigerated and eat within 2 days.

Rinse the baby spinach and mint in a sieve under cold water and drain very well. Peel the banana and break it into pieces.
Put the water or plant drink into the blender first. Add spinach, mint, banana and lemon juice; keeping the liquid at the bottom protects the blade.
Blend on high for 30 seconds.

Melt the butter in a small non-stick frying pan over medium-low heat. Meanwhile, halve the cherry tomatoes and cut the basil leaves into fine strips.
Use a fork to mix the eggs with the salt and pepper only until yolks and whites are combined; over-beating makes scrambled eggs firmer.
Put the tomatoes cut-side down in the melted butter and warm for 1 to 2 minutes, until they release a little juice. Do not brown them.
Lower the heat and pour in the eggs.