Go Back
+ servings

HANGOVER Breakfast Wraps with CREAMY Scrambled Eggs

Course Breakfast
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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.