Black Garlic Scrambled Egg Breakfast Wrap
Servings: 4
Equipment
- mixing bowl and whisk
- non stick skillet or saute pan
Ingredients
- 8 eggs
- pinch of salt
- 4 tbsp pouring cream or whole milk
- 2 tbsp butter
- 4 cloves black garlic diced with wet knife
- chives thinly sliced
- ground black pepper
- 200 gms smoked salmon slices
- 4 small wraps
Instructions
- whisk eggs in a bowl with salt and milk or cream
- melt 1 tbsp butter in saute pan
- chop remaining butter and add to whisked eggs
- pour into non stick pan and gently cook on low heat
- as egg starts to cook on the bottom of the pan make long sweeps across the pan using a silicone spatular
- remove from heat whilst eggs are still moist
- add diced black garlic cloves, chopped chives and ground black pepper
- meanwhile very lightly warm wraps in oven or microwarve
- lay slices of smoked salmon over halve of each wrap
- top with scrambled eggs
- gently fold wrap in half and serve hot.
Notes
Black Garlic Scrambled Egg Breakfast Wrap
TOP TIPS: for black garlic scrambled egg breakfast wrap.
I work on the ratio of 2 eggs per person and half the tablespoons of cream or milk. Alternatively, 1 1/2 eggs per person may be sufficient if they are extra large eggs.
My preference is for cream as it creates beautifully creamy scrambled egg. Look for long-life cream in the supermarket; you'll always have it on hand for lazy Sunday morning brekkies.
Melted butter in the pan is a 'must'. Avoid being tempted to use oil. An extra knob of butter in the whisked eggs before pouring into the pan also helps to create a creamy texture. Smoked salmon add a salty flavour to Black garlic scrambled egg wrap hence avoid adding too much salt to the whisked eggs. Whisking eggs immediately before pouring into the pan will ensure they are nice and fluffy. Low cooking heat is another 'must' to allow the eggs to scramble gently. Eggs cooked too quickly with become tough.