Savory Egg Bundles

These delightful rolls make for an elegant breakfast or tea time snack. Try wrapping the same filling with the savory crepes.

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Serves 4 
Prep Time 5 minutes 
Cooking Time 15 to 18 minutes

2 tablespoons vegetable oil, divided
2 (1/2-inch) slices luncheon meat,
      cut into 8 sticks
4 eggs
2 to 3 large lettuce leaves, torn in half
8 spears canned white asparagus
2 (1/2-inch) slices Cheddar cheese,
      cut into 8 sticks
4 pieces green onions (choose the long pieces),
      blanched until soft

For the Thousand Island dressing
1/4 cup banana ketchup
3 tablespoons mayonnaise
pepper to taste

1  Heat 2 teaspoons oil in a small frying pan. Fry luncheon meat until lightly browned, about 1 minute. Drain on paper towels and set aside.

2  Make the egg wrappers: Beat 1 egg at a time in a small bowl. Heat 2 teaspoons oil on a 10-inch nonstick frying pan. Gently add egg to the pan, tilting pan in a circular motion so the egg coats the surface evenly. Cook over low heat until one side is set, about 1 to 2 minutes. Gently flip egg to cook the other side, about 1 minute. Repeat with remaining eggs. Let cool and set aside.

3  Make the Thousand Island dressing: Combine ketchup and mayonnaise in a small bowl. Season to taste.

4  To assemble: Place egg wrapper on a flat surface. Arrange half a lettuce leaf, 2 asparagus spears, 2 sticks luncheon meat, and 2 sticks Cheddar cheese in the center of each wrapper. Fold sides and bottom to enclose filling. Tie with a blanched green onion to secure. Serve with Thousand Island dressing on the side.

Photography by Miguel Nacianceno | Styling by Rachelle Santos