eggs benedict wrap
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.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons butter
- 2 1/2 cups mushrooms, sliced
- 1 .9-oz packages knorr hollandaise sauce mix
- 3/4 cup milk
- 3 tablespoons sundried tomatoes, chopped
- 1 3/4 cups smoked ham, cut into strips
- 6 - eggs
- 1/3 cup milk
- - salt and pepper, to taste
- 3 tablespoons butter
- 4 - flour tortillas, burrito size
How To Make eggs benedict wrap
-
Step 1In small skillet, melt butter, add mushrooms and cook for about 10 minutes until tender.
-
Step 2Prepare hollandaise sauce, using only 3/4 cup of milk, and add sundried tomatoes; set aside.
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Step 3Cook ham in skillet until browned and set aside. Beat eggs and milk; add salt and pepper.
-
Step 4Melt butter in skillet over medium heat.
-
Step 5Cook eggs in skillet until set to make scrambled eggs; set aside.
-
Step 6To make the wrap, warm the tortilla and top with eggs, ham, mushrooms and hollandaise sauce.
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Step 7Fold in the sides of the tortilla then roll forward; cut in half and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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