This breakfast wrap is my go-to for a filling, savoury breakfast that’s easy to make. Warm tortillas are filled with scrambled eggs, smoked salmon, and more.
Smoked Salmon Breakfast Wrap
Course: BreakfastDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
2 eggs
2 spinach & herb tortilla wraps
50gm (2 slices) smoked salmon
1/4 cup rocket (or baby spinach)
1/2 tsp capers
1/8 tsp salt
1/8 tsp chilli flakes
freshly ground black peppercorn
2 tbsp milk
1 tsp oil
Directions
- To prepare the scramble, in a small bowl beat the egg. Add milk, salt and chilli flakes. Mix well.
- Heat a frying pan and add a drizzle of oil.
- Add the egg mixture and turn the flame down to medium-low.
- When the egg starts to cook, use a spatula to push the outer edges to the centre, allowing the uncooked liquid to flow to the rest of the pan.
- Continue to do this a few times (but don’t over-mix). When your eggs are just cooked (i.e. no liquid is remaining) take it off the heat. I don’t like to cook my scrambled eggs till they turn light brown. I like them pale and silky.
- Heat a large frying pan and add the tortillas to slightly toast them.
- Now to assemble. Place the scrambled eggs at the centre of the tortilla (an even log-like shape) leaving 2” on either side of the edges. Sprinkle freshly cracked pepper. Add the leafy mix (baby spinach or rocket or a mix of both) and smoked salmon.
- To wrap, fold in the edges from both sides and then roll to wrap like a burrito.
- Perfect to enjoy with a cup of coffee on your couch or the train ride to work! 😃
