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Oriental Bacon and Egg Wraps
6 eggs
1/4 cup bacon bits
2 Tbsp. finely minced water chestnuts
1 green onion, minced
6 Tbsp. water
Dipping Sauce
1/4 cup soy sauce
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1/2 tsp. grated orange peel
1/2 tsp. grated ginger root
1 clove garlic, crushed
garnish- orange wedges and cilantro sprigs
Beat together the eggs, bacon, water chestnuts, onion, and water. Ladle
half
into a greased 8 inch round glass microwave safe baking dish. Cook on
High
till the egg sheet is firm and dry, about 2 minutes. Let cool. Remove
the
egg sheet from the dish and roll up. Repeat with the rest of the
batter.
Combine the ingredients for the dipping sauce and place in a small bowl
on a
platter. Arrange the wraps on the platter with the garnishes. Makes 2 .
Serves 2. Recipe easily doubles. Wraps may be cut into 1 inch pieces if
desired. This recipe is quick and easy yet makes a special egg
breakfast-
perfect for breakfast in bed.
   
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