Eggs Benedict Wrap

Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

3 Tbsp
butter
2 1/2 c
mushrooms, sliced
1 .9-oz pkg
knorr hollandaise sauce mix
3/4 c
milk
3 Tbsp
sundried tomatoes, chopped
1 3/4 c
smoked ham, cut into strips
6
eggs
1/3 c
milk
salt and pepper, to taste
3 Tbsp
butter
4
flour tortillas, burrito size

Step-By-Step

1In small skillet, melt butter, add mushrooms and cook for about 10
minutes until tender.
2Prepare hollandaise sauce, using only 3/4 cup of milk, and add sundried tomatoes; set aside.
3Cook ham in skillet until browned and set aside. Beat eggs and milk; add salt and pepper.
4Melt butter in skillet over medium heat.
5Cook eggs in skillet until set to make scrambled eggs; set aside.
6To make the wrap, warm the tortilla and top with eggs, ham, mushrooms and hollandaise sauce.
7Fold in the sides of the tortilla then roll forward; cut in half and serve.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy