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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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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