Wrapped in Rye
That’s a “wrap” breakfast style!!!
Ingredients
Method
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Eggs 30 x
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Salt 5 g
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Pepper 3 g
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Oil 20 ml
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Green Beans sliced 200 g
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Red Capsicum diced finely 200 g
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Shallots, chopped 50 g
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Mushrooms, oyster 200 g
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Chia Rye Wrap 20 x
Preparation
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Method
- In a bowl whisk the eggs and KNORR Hollandaise Sauce together – adding a little salt and pepper.
- Place pan on heat and saute the beans, capsicum, shallots and mushrooms. Pour in the egg mix and move around steadily and continuously. Once the egg is cooked, remove from heat.
- Lay out the wrap and spoon a portion of the egg into the centre, top with a drizzle of KNORR Mexican Salsa and wrap.