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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 2 1⁄2 cups mushrooms, sliced
• 1 (1ounce) 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.