On Sunday, I felt ambitious, and wanted a hearty breakfast. Naturally, since I buy eggs by the case, there were plenty of those in the house, along with leftover rare roast beef and a fridge full of the usual accompaniments. Here's what I did.
EGG AND BEEF BREAKFAST WRAPS
1 8" tortilla (I used flour)
2 to 3 eggs
1 scallion, snipped into pieces
sliced cheese (I used cheddar)
Make the Hollandaise sauce in advance and keep it warm while you cook the eggs. Trust me, it will work out better that way (translation: trying to rush the sauce will give you a lumpy, ugly appearance, although the flavor will still be top notch).
Lightly whisk the eggs and put in a skillet over medium heat. Lay the tortilla shell on a microwavable plate, and atop it lay, in order, the sliced cheese, the beef and a couple of slices of the tomato. Dice the rest of the tomato, and add it to the eggs, along with the scallion. While the eggs finish cooking, microwave the tortilla combination until the cheese starts to melt, 15 to 20 seconds. When the eggs are done to your liking, spread them out over the tomato on the tortilla, and spoon some Hollandaise sauce over the top. Add a bit more raw scallion, if you like; my dearly beloved wanted some, but I'll only eat them cooked. Wrap as best you can, and enjoy.
Note that these were made with 3 eggs each, and I was stuffed. My dearly beloved had two of these, and he was griping about me feeding him too much. And, confession being good for the soul, I got tired of trying to pick this up and keep it neat, so I used a fork and knife.