Breakfast Folded Flatbread

For the Chilli Jam:

• Put all the ingredients into a saucepan with a splash of cold water and bring to a gentle simmer. Turn down the heat and cook for about 45 minutes, stirring frequently until thick and glossy. 
• If you like, you can blitz in a mini food processor or blender for a few seconds, or leave it chunky if you prefer
• Allow to cool then transfer to a clean jar and keep in the fridge for up to one week.

For the Build:

• Make the chilli jam in advance and let it cool. Store in the fridge for up to a week if not using straight away
• Preheat the oven to 190°C fan/210°C/gas 6 
• Cook the bacon in a frying pan then set aside and keep warm
• Sprinkle both sides of the flatbread with water then heat for 2-4 minutes in the oven. See the cooking instructions on the pack here for best results.
• Meanwhile fry the eggs in the frying pan. 
• Spread the flatbreads with a little cream cheese then dollop on some chilli jam. Add two slices of bacon to one side of each flatbread, then top with a fried egg and a few spring onions then fold over and enjoy!