EGG AND MERGUEZ WRAPS

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Egg and Merguez Wraps image

It's a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

Provided by Molly Baz

Categories     Bon Appétit     Lunch     Burrito     Breakfast     Egg     Sausage     Yogurt     Pickles     Flat Bread     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

8 large eggs
1 cup plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice
1 garlic clove, finely grated
Kosher salt
2 Tbsp. extra-virgin olive oil
1 lb. merguez sausage, casings removed
4 lavash or large flour tortillas
1/2 small red onion, halved, thinly sliced
4 dill pickles, sliced crosswise 1/4" thick
3 cups mint leaves

Steps:

  • Bring a medium pot of water to a boil. Carefully slip in eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 5 pieces.
  • Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.
  • Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon or heatproof rubber spatula to flatten; cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 3 minutes. Transfer sausage along with drippings to a medium bowl. Reserve skillet.
  • Lay out lavash on a work surface. Spread 1/4 cup yogurt sauce over each, leaving a 1" border. Top with sausage, dividing evenly. Top each with 10 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of lavash and, starting at an unfolded edge, roll up tightly.
  • Set reserved skillet over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes. Turn over and cook until golden brown and starting to crisp on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise.

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