Monday, April 28, 2008

Recipe: Weekend Wrap

It's breakfast, not brain surgery. Drink your coffee during preparation. This particular weekend I opted for coffee and a Bloody Mary. It certainly went well with our perfect weekend in the country. Food, food, and more food. I love starting Saturdays and Sundays with a huge breakfast. It's allowed. So, when it's not a bagel, eggs are the first thing I turn to. The Weekend Wrap is officially the first recipe I have ever attempted to write, so we'll see. Someone should be my recipe tester after the fact:)
Serving Size 3-4...or 2 depending on how hungry you are.
2 apple chicken sausages (6 oz.)
5 eggs
1 tablespoon rosemary (fresh or not)
1/2 of an avocado
1/2 cup cheese (your choice, but I prefer something like parmesan or white cheddar)
1 medium sized tomato
1/2 cup black beans
1 teaspoon of chili powder
1/4 sour cream
1/3 cup of salsa (store bought, unless you are feeling ambitious)
Some kind of wrap (honey wheat, whole wheat)--again, how many will depend on how hungry you are.
Cut both sausages down the midde lengthwise, then cut in 1/4 in pieces. Toss the sausages in a skillet and heat on low to medium. Wisk the eggs in a bowl (with a fork), and toss in the rosemary. At this time, dice the tomato. Slice the avocado into bite-size pieces. Put beans in a bowl and add chile powder, then warm in the microwave for about two minutes.
Pour just the eggs over the browned sausage pieces. It should only take the sausages about ten minutes to brown, since they are pre-cooked. Scramble the eggs with the sausage--if you don't know what scramble means, I can't be bothered to explain right now. Maybe later. Once the eggs are mostly cooked, thrown in the cheese--mix and melt--then toss in the tomatoes. While this heating up (about two minutes), warm the wraps in the microwave for 30 seconds. Place between paper towels to keep them moist.
Before removing the egg, sausage, cheese, and tomato mixture from the pan, grind some pepper over it if you feel so inclined. Divide the mixture evenly onto each warm wrap. Top each evenly with sour cream, salsa, and avocado pieces. Then eat! Use a fork, or brave it with your hands.


AM Ashley said...

that looks freaking delicious!! Avacado is my favorite. I will be your recipe tester....? Another great entry. There were so many wonderful things I tried in vegas and one of them I think you should attempt - pineapple cream cheese monte cristo. Holy balls.... That is all I can say.

Jadyn said...

MMMMM......that sounds delicious!! I can't wait until I have all of those ingredients at one time so I can make it!! Just kidding, it sounds worth making a grocery list and going out to purchase the apple chicken sausages!!

Anonymous said...

Fantasic resipe, Jana!
I made the weekend wrap for a group of friends at the beach this weekend. Everyone loved their breakfast!
The one change I made was putting the salsa, beans, sour cream, avacados, cheese and tomatos into their own bowls in the middle of the table and letting each person top their egg and sausgae wrap as they saw fit.
Keep up the fab posts, Aunt Jana! You obviously have quite a bit of cooking expertise to pass on to your nephew!

sb said...

overall rating:
i've made these wraps twice now. both times- a huge hit.
the first time with my cousin, Adrianne. we had them with mimosas and fresh fruit. mmmmm.
we used turkey portabella sausage.
the second time, with jp, carrie, & keaton. i actually maybe accidentally forgot the black beans this time i was bummed, but the crowd wasn't disappointed- still delish!

thanks for the great recipe!
another avacado lover,

ps. for those who don't scramble eggs often, beat the crap out of them for a good while, then cook them as slowly as possible for the fluffiest most delicious eggs!