Wrapped in Rye
That’s a “wrap” breakfast style!!!
Cafe/Takeaway
Casual Dining
Eggs
Sandwiches & Wraps
Breakfast & Brunch
Ingredients per serve
Wrapped in Rye
−
+
€0.0
Method
Eggs
/x
30.0 x
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
300.0 ml
0%
Salt
/g
5.0 g
0%
Pepper
/g
3.0 g
0%
Oil
/ml
20.0 ml
0%
Green Beans sliced
/g
200.0 g
0%
Red Capsicum diced finely
/g
200.0 g
0%
Shallots, chopped
/g
50.0 g
0%
Oyster mushrooms
/g
200.0 g
0%
Chia Rye Wrap
/x
20.0 x
0%
KNORR Mexican Chunky Salsa Mild GF 1.95kg
/kg
300.0 kg
0%
/
Method
-
Eggs 30.0 x
-
Salt 5.0 g
-
Pepper 3.0 g
-
Oil 20.0 ml
-
Green Beans sliced 200.0 g
-
Red Capsicum diced finely 200.0 g
-
Shallots, chopped 50.0 g
-
Oyster mushrooms 200.0 g
-
Chia Rye Wrap 20.0 x
Preparation
-
Method
- In a bowl whisk the eggs and KNORR Hollandaise Gluten Free Sauce together – adding a little salt and pepper.
- Place pan on heat and sauté 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.
