Eggs Benedict Wrap

2
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

How to Make Eggs Benedict Wrap

Step-by-Step

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

Printable Recipe Card

About Eggs Benedict Wrap

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



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