I have figured out a way to duplicate the DD breakfast wrap. I sometimes buy the bacon, egg and cheese wrap on my way to work and I really like it — it’s not too filling but it’s just enough for me. I’ve tried before to figure out how to make it at home, but it was messy and didn’t work well.
Then I found an appliance dedicated to making these wraps. Seriously! You can buy a machine for making breakfast burritos. And then you can buy a separate machine for making breakfast sandwiches, although you might as well splurge on the one that makes TWO breakfast sandwiches at once. LOL
You didn’t really think I was going to suggest getting one of those, did you? hahaha No, I have come up with a way to do this at home without buying anything you don’t already have. Here’s what you need for one wrap. You can even take this with you right in the foil:
- One big square of foil
- One tortilla, smallest size – I used white flour
- One egg
- One thin slice of cheese ~1/2 to 1 ounce
- Bacon, pre-cooked — optional. I didn’t add this
- Olive oil
- Salt and pepper
You’ll need two burners on the stove. One is to scramble the egg and the other is to warm the tortilla right on the foil. Make sure the burner you use for the tortilla is very clean if you plan to wrap it up in the foil and take it with you.
Heat a small pan — I use a well-seasoned cast iron one — on medium heat. Add enough olive oil* to generously coat the bottom of the pan. Warm up the other burner to medium as well.
Place the tortilla on the foil, and take a basting brush and dip it into the oil from the heating pan and brush both sides of the tortilla. Be sure there is still enough oil in the pan to cover the bottom — you’ll be cooking the egg in that. Put the foil and tortilla on the hot burner — might need to turn this down to keep the tortilla from burning. Foil conducts heat really fast! Turn the tortilla over and heat the other side as well.
While that’s heating, crack the egg into a bowl and break it up with a fork. Add salt and pepper. When the olive oil is starting to smoke, tip the egg in and stir it a bit with a spatula. It will cook immediately, so when it does, take it right off the burner. Your tortilla should be hot by now, even browned in spots, on both sides. Place the cheese on half the tortilla (you’re going to fold it over), then add the egg on top of the cheese– and bacon if you’re using it.
Take the foil off the burner and fold it over in half (carefully – it’s hot!), pulling the tortilla away from the foil if it is a bit stuck. Turn it over on the other side, press down a bit to squish it together, pull the tortilla away on this side if it’s stuck. You can now put it on a plate, or wrap it up in the foil and take it with you!
*Scrambling eggs in hot olive oil is my new favorite way to do them. I learned it from America’s Test Kitchen/Cook’s Country/Milk Street. [Here]is the method explained. If you want this done quick and aren’t too concerned about over-cooking, you can heat that burner to medium high, but if you follow their method, it really makes a nice scrambled egg.