Cheesy egg wraps
27 October 2022 01:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mific posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThis is now my staple breakfast - it's very basic, and it's quick and easy, tasty, and low carb.
Ingredients:
1 GF wrap (mine are also low carb)
1 knob butter (optional)
2 eggs
1 handful grated cheese of your choice (tasty cheddar for me)
a few grinds of black pepper
Directions:
Put a pan/skillet on the stovetop and turn element/hotplate to high, then add a knob of butter (optional but it makes the wrap more golden and crispier). Add one wrap, unfolded - the butter doesn't need to be fully melted before you do this, just smoosh the wrap around the pan a bit. Crack two eggs onto the wrap and spread the whites to cover it all. The yolks will probably end up off-centre, or maybe my kitchen is at a slight slope, who knows. Off-centre makes the final step easier, anyway. Sprinkle on the cheese, then grind on the pepper. No salt's needed as the cheese is salty. Turn the heat down to low, cover the pan, and leave it for a few minutes (how long depends on whether you like your yolks slightly runny, and for me, whether you get distracted by other tasks - so the low heat at this stage is important). Slide onto a plate and fold it in half to make it easier to eat. The wrap's nicely crisp and flaky so I use cutlery. You also get bonus cheese crisps around the edges. Good stuff.
Ingredients:
1 GF wrap (mine are also low carb)
1 knob butter (optional)
2 eggs
1 handful grated cheese of your choice (tasty cheddar for me)
a few grinds of black pepper
Directions:
Put a pan/skillet on the stovetop and turn element/hotplate to high, then add a knob of butter (optional but it makes the wrap more golden and crispier). Add one wrap, unfolded - the butter doesn't need to be fully melted before you do this, just smoosh the wrap around the pan a bit. Crack two eggs onto the wrap and spread the whites to cover it all. The yolks will probably end up off-centre, or maybe my kitchen is at a slight slope, who knows. Off-centre makes the final step easier, anyway. Sprinkle on the cheese, then grind on the pepper. No salt's needed as the cheese is salty. Turn the heat down to low, cover the pan, and leave it for a few minutes (how long depends on whether you like your yolks slightly runny, and for me, whether you get distracted by other tasks - so the low heat at this stage is important). Slide onto a plate and fold it in half to make it easier to eat. The wrap's nicely crisp and flaky so I use cutlery. You also get bonus cheese crisps around the edges. Good stuff.