Breakfast Egg Rolls

 

I was watching a cooking show on Netflix the other night called Time to Eat. The presenter on it is Nadiya Hussain. She was the winner of the Great British Bakeoff in 2015.  I remember being really pleased for her when she won.  She is my favorite winner of the GBBO of all time.

She has such a pleasant and warm demeanor and seems quite approachable and human. There is no pretense there. She is quite humble I think. I really enjoy watching her.

 

The Netflix series is based on her book entitled Time to Eat, delicious meals for busy lives.  I am quite enjoying the series, but then I enjoy most cookery shows.

In Episode one she made some tasty looking almost instant noodles, as well as a really delicious looking fish dish.  She also made these fabulous looking Egg Rolls!  I was immediately inspired to want to make them myself, the egg rolls that is. It is not often that I am inspired to want to make something as quick as that.  I even dreamt last night that I was making them!  So you know they have really been on my mind!

They are not egg rolls in the same sense as the deep fried egg rolls that you might find on a Chinese restaurant menu. Rather these are a type of a wrap sandwich, which is basically a quick and tasty omelet wrapped up in a flour tortilla, but not in the usual sense. There is a unique twist.

 

The omelet mixture is poured into a skillet and topped with a few things, and then topped with a tortilla which has been spread with tomato paste.  This cooks for a bit and then the whole thing is rolled up ready to cut on the diagonal and enjoy.

She made six of them, so that you could freeze some if you wished. I made only one, so reduced all of the ingredients accordingly. I also adapted and added a few ingredients of my own which made for a very delicious wrap!

I added spring onions and cheese to mine.   They were an excellent addition. You could add other things if you wish, but I think that things like this recipe are best if you keep them simple. Sometimes less really is more!

My wrap was also a bit larger than hers. She used small tortillas. I used medium sized tortillas and two eggs per person so that it made for a much more substantial meal.  Vegetarian friendly as well, and if you use a gluten free wrap it would also be gluten free.

 

WHAT YOU NEED TO MAKE BREAKFAST EGG ROLLS

Nothing too much out of the ordinary. These are usually things I have in the house and it is no problem to pick up fresh mushrooms or spring onions when I need to. Quantities are for one roll. If you would like to make more, simply multiply the ingredients accordingly.

• 2 large free range eggs
• 1/4 tsp dried parsley flakes
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp black pepper
• 1/8 tsp of salt
• a splash of Tabasco sauce (I like the green one)
• vegetable oil for frying
• 1 large button or cremini mushroom thinly sliced
• 1 spring onion, trimmed and thinly sliced
• 1/4 cup (30g) grated strong cheddar cheese
• 1 tsp tomato paste (tomato puree)
• 1 medium sized flour tortilla

 

I like to use free range organic eggs, cruelty free eggs as much as possible. I don't like the idea of supporting an inhumane industry, but you do whatever you need to do.  They do cost more.

Make sure you use the powdered garlic and onion not the salts. Using salts would make this far too salty.

You can use whatever hot sauce you prefer, or leave it out altogether.  Nadiya did not use hot sauce. It is my addition. She also didn't use the onions or cheese.

 

Nadiya used sundried tomato paste. That is not available where I live now and so I just used regular tomato paste. It worked very well and the flavor was good.

I used cremini mushrooms (thinly sliced) and spring onions (thinly sliced.)  Nadia used the mushrooms and black olives. I wanted a much subtler flavor so left out the olives and added spring onions.

You could add peppers if you liked, or even thinly sliced tomato.  Bear in mind that whatever you use you need to keep the amount within reason as you will need to roll it up in the tortilla at the end, so in this case, less is definitely more.

HOW TO MAKE BREAKFAST EGG ROLLS

Once you have everything ready to go, these tasty rolls go together very quickly! Refer to photos above for more clarification as to the steps!

Break your eggs into a bowl and beat well with a wire whisk. Add the onion and garlic powders, the parsley, the tabasco, salt and black pepper. Beat again.

 

Heat a small amount of oil in a 12 inch non-stick skillet over medium heat. Swirl the oil to coat. Once hot pour in the egg mixture and swirl that to coat the bottom of the pan. (Make sure the oil is hot before you add the eggs, so that they don't absorb  the oil too much.)

Top the egg with the sliced mushrooms, spring onions and cheese. Leave to cook for a minute, while you get your tortilla ready. (Make sure you slice your mushrooms and onions really thin for ease of rolling up when the time comes.)

 

Spread the tomato paste over the tortilla. Place the tortilla, tomato paste side down, over top of the eggs. Press gently to help the tortilla adhere.

Cook for a further minute, then carefully flip over. Cook for a minute longer and then scoop out of the pan onto a cutting board.

Roll up tightly when it is cool enough to touch. Cut in half on the diagonal and serve warm. Delicious!

 

For something so simple to make this was incredibly delicious. Like a really tasty omelet rolled up in a soft tortilla.  There was just enough tomato flavor without it being overpowering. In fact none of the flavors jarred with each other.  Simple and tasty.

For a full meal you could enjoy this with some hash brown patties on the side. For the omnivores in the family  you could add sausage or bacon on the side.  Quick, easy and delicious. You can't ask for much more than that! 

Here are some other egg recipes that are simple and easy to make. You might also enjoy these!

OVEN POACHED EGGS - Are you afraid of poaching eggs, or do they just never turn out for you when you try to make them?  Worry no longer. The oven method results in perfectly poached eggs every single time, plus you can cook as many or as few of them as you need at any given time!  No fuss. No muss.  Poached egg perfection.

SCRAMBLED EGGS BENEDICT - Normally this dish calls for a perfectly poached egg. This version has all of the things you love about Eggs Benedict with the easy of using perfectly delicious softly scrambled eggs instead of poached. There is toasted English muffins, ham, the eggs and then a lush hollandaise sauce drizzled over top. Delicious!

Yield: Makes 1 roll

Author: Marie Rayner

Breakfast Egg Rolls

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Quick, easy and delicious. You can multiply the ingredients to make more. Not just for breakfast, these also make a tasty lunch or supper, especially if you add some hashbrowns on the side!

Ingredients

• 2 large free range eggs
• 1/4 tsp dried parsley flakes
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp black pepper
• 1/8 tsp of salt
• a splash of Tabasco sauce (I like the green one)
• vegetable oil for frying
• 1 large button or cremini mushroom thinly sliced
• 1 spring onion, trimmed and thinly sliced
• 1/4 cup (30g) grated strong cheddar cheese
• 1 tsp tomato paste (tomato puree)
• 1 medium sized flour tortilla

Instructions

1. Break your eggs into a bowl and beat well with a wire whisk. Add the onion and garlic powders, the parsley, the tabasco, salt and black pepper. Beat again.
2. Heat a small amount of oil in a 12 inch non-stick skillet over medium heat. Swirl the oil to coat. Once hot pour in the egg mixture and swirl that to coat the bottom of the pan.
3. Top the egg with the sliced mushrooms, spring onions and cheese. Leave to cook for a minute, while you get your tortilla ready.
4. Spread the tomato paste over the tortilla. Place the tortilla, tomato paste side down, over top of the eggs. Press gently to help the tortilla adhere.
5. Cook for a further minute, then carefully flip over. Cook for a minute longer and then scoop out of the pan onto a cutting board.
6. Roll up tightly when it is cool enough to touch. Cut in half on the diagonal and serve warm. Delicious!

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