A delicious breakfast is an absolute luxury in these busy lives we lead. So on the weekends if we have a slow start to the day we indulge in a cooked breakfast. One of the great things about breakfast is left overs make a wonderful addition to your recipe. On this occasion I had some left over eggplant melanzane and some baked potatoes so I combined these ingredients with bacon and an egg and wrapped it in a new product that was introduced to me by Black Pearl Epicure.  It is called Brick Pastry and it’s a delightful ingredient. In my opinion it is a cross between fillo pastry and a spring roll wrap.

Very easy to work with and yet when presented to your guests, it will be sure to impress. It has a crunchy texture as you cut through it but the taste of the pastry does not interfere with the flavours of the filling.

There are 12 sheets is a packet and you can wrap the ingredients in one or two sheets for extra crunch.

You can make a breakfast wrap out of any ingredients but here is the recipe for this one.



1 packet of Brick Pastry

I cooked diced potato

2 slices of diced bacon

A large spoonful of eggplant melanzane (these were my left overs).

1 egg

1 tablespoon of olive oil

1 tablespoon of salsa.


First fry the diced bacon until crispy, then add the diced potato. Leave to fry for a few minutes before adding the eggplant melanzane mixture.

This is to make the bacon and potato crispy inside the mixture. When cooked, set aside. In a clean fry pan, place the brick pastry.

Place the filling on top of the Brick Pastry  and crack an egg on top of that. The egg may run off or break but it doesn’t matter. When the egg is slightly cooked, slowly bring one side over and then the other. Flip and fry the other side until the egg is cooked through.

Serve with a tomato salsa.

I also made another Brick Pastry wrap with sweet potato and morrocan spices and served it with hummus. I have included those photos to show you another idea. I do hope you enjoy these interesting pastries as much as I did.



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