Hearty wrap breakfast

Ingredients for 1 servings:

• 2 slices of cooked ham
• 2 slices of Gouda
• 1 egg(s)
• 1 tbsp cream cheese or sour cream
• 30 g Emmental, grated, or 2 thin slices of Cheddar
• 2 spring onions, finely chopped
• n. B. Bell pepper(s), diced, approx. 1 small handful
• ½ tsp sambal oelek
• 1 tortilla wrap

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

For the double-fried egg, crack the egg into a hot pan and season with salt, pepper, and paprika. When one side is nicely toasted, carefully flip the egg. Don’t overcook it, so the yolk remains soft-boiled. Spread the wrap with cream cheese, top one half of the wrap with Gouda and ham. Place the egg on top. Distribute spring onions and/or diced bell peppers on top and sprinkle everything with cheese. Spread the other half of the wrap thinly with sambal oelek, fold in the left and right sides of the wrap about 1.5 cm. Then, starting with the topping, roll the wrap tightly. Finish baking with the seam facing down in the oven, plancha plate, or contact grill. Tips: If the flatbread is a bit full for all the ingredients, I recommend placing two flatbreads on top of each other, overlapping halfway, and spreading the topping between them. This way, there’s plenty of room for everything and nothing will tear or burst. If you score the yolk of the fried egg early in the pan, it will leak a little, preventing the wrap from becoming too thick and making it easier to roll. Per serving: approximately 350 kcal