📝 About This Recipe
Experience the sophisticated elegance of a classic brunch staple reimagined for the modern, on-the-go lifestyle. This wrap marries the silky richness of a buttery Hollandaise sauce with perfectly soft-scrambled eggs and savory Canadian bacon, all nestled within a toasted flour tortilla. It’s a handheld masterpiece that captures the essence of a five-star breakfast with the convenience of fast-food portability.
🥗 Ingredients
The Hollandaise Sauce
- 2 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and hot)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Cayenne pepper (for a subtle kick)
- 1/4 teaspoon Salt (to taste)
The Wrap Filling
- 2 large Flour tortillas (10-inch burrito size)
- 4 large Eggs (beaten well)
- 1 tablespoon Heavy cream (for extra creamy eggs)
- 4 slices Canadian bacon (thick cut)
- 1 cup Baby spinach (fresh and washed)
- 1 tablespoon Unsalted butter (for the skillet)
The Finishing Touches
- 1 tablespoon Fresh chives (finely minced)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Start by making the Hollandaise: Place the 2 egg yolks, lemon juice, salt, and cayenne pepper in a blender. Pulse for 5 seconds until combined.
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2
With the blender running on its lowest setting, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce should emulsify and become thick and pale yellow.
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3
Taste the Hollandaise and adjust the seasoning with more lemon or salt if needed. Transfer to a warm bowl and cover with plastic wrap touching the surface to prevent a skin from forming; set aside.
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4
In a medium bowl, whisk the 4 eggs with the heavy cream and a pinch of salt until no streaks of white remain.
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5
Heat a large non-stick skillet over medium heat. Place the Canadian bacon slices in the pan and sear for 1-2 minutes per side until slightly browned and heated through. Remove and set aside.
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6
In the same skillet, add the baby spinach with a teaspoon of water. Sauté for 30-60 seconds just until wilted. Remove and squeeze out any excess moisture.
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7
Wipe the skillet clean and melt 1 tablespoon of butter over medium-low heat. Pour in the egg mixture.
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8
Using a silicone spatula, gently push the eggs from the edges to the center. Cook slowly to achieve 'soft-scrambled' ribbons. Remove from heat while they still look slightly wet—they will finish cooking in the wrap.
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9
Warm the flour tortillas in a dry pan or microwave for 15 seconds to make them pliable.
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10
Assemble the wrap: Lay a tortilla flat. Place a layer of wilted spinach in the center, followed by 2 slices of Canadian bacon.
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11
Top the bacon with half of the soft-scrambled eggs. Generously drizzle 2-3 tablespoons of the Hollandaise sauce over the eggs.
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12
Sprinkle with fresh chives and cracked black pepper.
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13
Fold the sides of the tortilla inward, then roll tightly from the bottom up to create a secure wrap.
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14
Optional: Place the assembled wrap back in the skillet for 30 seconds per side to 'seal' the seam and add a light crunch to the exterior.
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15
Slice diagonally and serve immediately while the sauce is warm and velvety.
💡 Chef's Tips
Always add your melted butter slowly to the blender; adding it too fast is the main reason Hollandaise breaks. If your Hollandaise becomes too thick, whisk in a teaspoon of warm water to loosen it up. For the best texture, don't overcook the eggs in the pan—the 'carry-over' heat inside the wrap will ensure they are perfect by the time you bite in. If you want a vegetarian version, swap the Canadian bacon for sliced avocado or sautéed mushrooms. Use high-quality butter for the sauce, as the flavor of the Hollandaise relies heavily on the quality of the fats used.
🍽️ Serving Suggestions
Pair with a side of crispy, seasoned hash browns or home fries. A fresh fruit salad with melon and berries cuts through the richness of the Hollandaise perfectly. Serve with a spicy Bloody Mary or a crisp Mimosa for a complete brunch experience. A hot cup of French press coffee or a double espresso provides a bold contrast to the buttery flavors. Add a dash of hot sauce inside the wrap if you prefer a 'Southwestern' style kick.