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.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 30m
Number Of Ingredients 11
Steps:
- 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.
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