Eggs Benedict Wrap

READY IN: 25mins
Recipe by lazyme

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.

Top Review by Diana Johnson || EatingRichly.com

I really wasn't impressed with these. Made them exactly as written and thought the sun dried tomato flavor was too strong, and the hollandaise sauce wasn't very flavorful.

Ingredients Nutrition

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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