On-the-go Egg and Avocado Brekkie Burrito

Ingredients

• 4 bacon rashers, rind trimmed
• 6 eggs
• ½ cup pouring cream
• ½ lime, juiced and rind finely grated, plus extra wedges to serve
• ¼ cup grated vintage cheddar
• 2 spring onions, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 4 medium flour tortillas (about 20cm), warmed
• Crumbled feta and rocket leaves, to serve
• 2 ripe Shepard avocados, sliced into wedges
• Hot sauce, optional, to serve
• 1 small ripe Shepard avocado, flesh scooped from the skin and coarsely chopped
• 80 g feta, crumbled
• ¼ cup Greek yoghurt
• Juice of 2 limes
• 1 garlic clove