eggs benedict wrap
(1 rating)
This is a tasty 'sandwich' take on Eggs Benedict. It's not a wrap to eat on the go because it's messy and best eaten with a knife and fork. Although we love sun-dried tomatoes, I'm not sure that they add a lot to this dish and do discolor it a bit to a brownish color. Feel free to leave them out.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For eggs benedict wrap
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3 Tbspbutter
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2 1/2 cmushrooms, sliced
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1 .9-oz pkgknorr hollandaise sauce mix
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3/4 cmilk
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3 Tbspsundried tomatoes, chopped
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1 3/4 csmoked ham, cut into strips
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6eggs
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1/3 cmilk
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salt and pepper, to taste
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3 Tbspbutter
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4flour tortillas, burrito size
How To Make eggs benedict wrap
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1In small skillet, melt butter, add mushrooms and cook for about 10 minutes until tender.
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2Prepare hollandaise sauce, using only 3/4 cup of milk, and add sundried tomatoes; set aside.
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3Cook ham in skillet until browned and set aside. Beat eggs and milk; add salt and pepper.
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4Melt butter in skillet over medium heat.
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5Cook eggs in skillet until set to make scrambled eggs; set aside.
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6To make the wrap, warm the tortilla and top with eggs, ham, mushrooms and hollandaise sauce.
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7Fold in the sides of the tortilla then roll forward; cut in half and serve.
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