The problem with eggs benedict is that it's heavy and messy. You have to use a knife and fork. Hollandaise is poured all over it so you can't pick up the English muffin and eat it by hand.
What if I told you that you could take one with you? Throw out your ideas of what eggs benedict should be and join me in my quest to make a portable breakfast crunchwrap.
|Things you'll need:|
2 large 14” burrito wraps|
OR 4 10” flour tortillas
4 slices Canadian bacon
4 tablespoons hollandaise sauce|
4 eggs, scrambled
1 tablespoon of butter
2 tablespoon of chives
Firstly, make your hollandaise. I like Julia Childs' recipe with Meyer lemon and a bit more cayenne and a dash of smoky paprika.
Fry up your Canadian bacon and let them rest on a paper towel. Use the leftover fat and a little additional butter to scramble your eggs.
Let everything cool slightly, super hot fillings will wilt the tortilla. Meanwhile, chop the chives.
Clean out your frying pan and make sure it is dry. Turn it on to medium heat.
Assemble the crunchwrap by placing 1 to 2 slices of Canadian bacon in the center. Pile a scoop of scrambled eggs, a handful of wavy chips, hollandaise and chives. Fold the edges to the center to make a pentagon.
Sear the wrap, seam-side down in the dry pan. If you have a cast iron press or another heavy pan, use it to weigh it down to get an even toast. After 2 minutes, check for browning and flip it over.
It's ready to go! Wrap it in foil to keep it warm or slice it in half to start chomping on it.
For a less portable version, but deeply satisfying, I've found that a fried egg will also work.
Love this? It's part of my Crunchwrap party guide.
Tag @Randwiches on social to show me if you made it!