Eggs Benedict Wrap

wtorek, 18 lutego 2014

Eggs Benedict Wrap

Time: 25 mins

Ingredients

  • 3 tablespoons butter
  • 2 1/2 cups mushrooms, sliced
  • 1 (1 ounce) envelope hollandaise sauce mix, such as Knorr
  • 3/4 cup milk
  • 3 tablespoons sun-dried tomatoes, chopped
  • 1 3/4 cups smoked ham, cut into strips
  • 6 eggs
  • 1/3 cup milk
  • salt
  • pepper
  • 3 tablespoons butter
  • 4 flour tortillas, burrito size

Directions

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

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