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 lazyme
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small skillet, melt butter, add mushrooms and cook for about 10
- minutes until tender.
- Prepare hollandaise sauce, using only 3/4 cup of milk, and add sundried tomatoes; set aside.
- Cook ham in skillet until browned and set aside. Beat eggs and milk; add salt and pepper.
- Melt butter in skillet over medium heat.
- Cook eggs in skillet until set to make scrambled eggs; set aside.
- To make the wrap, warm the tortilla and top with eggs, ham, mushrooms and hollandaise sauce.
- Fold in the sides of the tortilla then roll forward; cut in half and serve.
Nutrition Facts : Calories 411.9, Fat 29.4, SaturatedFat 15.4, Cholesterol 334, Sodium 535.9, Carbohydrate 21.8, Fiber 1.7, Sugar 2.7, Protein 16
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