Kale Burrito Wrap

If you’re sporting muscular ambitions, you shouldn’t limit eggs to the morning.

Despite their cholesterol content, they’re an all-day food packed with nutrition and will help boost the size of your muscles.

Ingredients

• 2 kale leaves, stems removed
• 2 short cut bacon rashers
• 2 eggs
• 1/4 avocado
• 1 tbsp olive oil
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• Pinch of salt

Method

1. Preheat the oven to 180C
2. Wrap the garlic in aluminium foil with a spot of oil and a pinch of salt and bake in the oven for 20 minutes, until soft.
3. Next, drizzle a little oil into a frying pan over high heat and cook the bacon for 2-3 minutes each side, then remove and set aside.
4. In a small bowl, whisk the eggs and pour into the frying pan. Swirl the eggs to spread evenly over the pan then loosen underneath with a spatula. Cook for 1 to 2 minutes and then roll up and remove from the pan.
5. In another small bowl, combine the tahini and lemon juice then squeeze in the garlic from the skin. It should be squishy and almost like a puree. Mix until combined
6. Refrigerate all ingredients overnight.
7. In the morning, overlap two kale leaves, layer with the rolled-up egg, top with bacon and then the avocado. Drizzle over the tahini sauce. Tuck in the ends then roll up into a neat burrito.