1.Cover egg with cold water in small saucepan. Bring to the boil, stirring, to centre the yolk. Simmer, uncovered, 3 minutes. Drain, rinse egg under cold water until cool enough to handle, then peel away the shell.
2.Spread pesto over tortilla wrap. Coarsely chop prosciutto and egg, place on one side of wrap, then roll wrap tightly to enclose filling.
3.Cook wrap in sandwich press or large frying pan until browned and hot.
A roll up is a great way to eat your ham and egg on the go. Make the wrap the night before, up to end of step 2, cook in the morning.Note