These HANGOVER Breakfast Wraps with CREAMY Scrambled Eggs are the perfect answer to a night where you´ve had too much fun. But don´t let the title fool you, these wraps are the ultimate breakfast for just about everyone.
These breakfast wraps are seriously loaded with an insane amount of flavor. We´re talking roasted potatoes, creamy scrambled eggs and a saffron aioli. The flavors of these wraps will blow you away.
The creamy scrambled eggs in these wraps is the cure to a hangover. Eggs are loaded with amino acid, which is what breaks down the root cause of hangovers. But like I stated before, these wraps are the ultimate breakfast no matter what.
TIPS & TRICKS to make this recipe: I used yukon gold potatoes for the roasted potatoes, but you can use whatever type of potatoes you like. I did use cage-free organic eggs, makes all the difference in the world. Make sure to use a high-quality saffron to make the saffron aioli. This is what really flavors these wraps. Also make sure to use extra large tortillas, that way they can easily hold all the ingredients.
Key Ingredients & Cookware I used in this Recipe:
HIGH-QUALITY SAFFRON
SPANISH SEA SALT
NONSTICK FRY PAN
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Watch the Video Below on How to Make HANGOVER Breakfast Wraps with CREAMY Scrambled Eggs
HANGOVER Breakfast Wraps with CREAMY Scrambled Eggs
Ingredients
- 1 large yukon gold potato
- 2 cloves garlic
- 1/2 tsp saffron threads
- 1/2 cup mayonnaise
- 1/2 tsp lemon juice
- 1/4 cup extra virgin olive oil
- 6 organic eggs
- 2 large wraps
- sea salt
- black pepper
Instructions
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Cut 1 large cleaned yukon gold potato into 1/4 inch thick rounds, add the cut potatoes to a baking tray lined with parchment paper (all in a single layer), drizzle a kiss of extra virgin olive oil to the potatoes and season them with sea salt & black pepper, add into a preheated oven, bake + broil option 250 C - 475 F
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Meanwhile make the saffron aioli, add 2 cloves garlic roughly minced into a mortar, pinch in 1/2 tsp saffron threads and using a pestle pound down until you form a paste, then add in 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, cover with saran wrap and set aside
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Next crack 6 organic eggs into a large bowl and whisk together until well combined, heat a small nonstick fry pan with a low to low-medium heat and pour in 1 tbsp extra virgin olive oil, after 1 minute add in the egg mixture and mix with the olive oil, the secret to the perfect creamy scrambled eggs is to mix consistently on a low heat, after 5 to 6 minutes and your scrambled eggs are nice & creamy but fully cooked through, remove from the heat, season with sea salt & black pepper
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After 20 minutes remove the potatoes from the oven, to make each wrap add a dollop of the saffron aioli to a lightly cooked large wrap, spread evenly around, then add 5 slices of potatoes, half of the scrambled eggs, sprinkle with freshly chopped chives and add another layer of potatoes, gently wrap together, serve at once, enjoy!
Recipe Notes
Get the High-Quality Saffron Threads that I used to make this recipe.
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Marie
This recipe seems a bit labor intensive for someone who is hungover.
25 . Jun . 2020