Breakfast Ronto Wrap Food

TORTILLA BREAKFAST WRAP

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

BREAKFAST RONTO WRAP

Steps:

• Make the peppercorn sauce. In a small bowl, add the mayonnaise, vinegar, horseradish mustard, and freshly ground szechuan peppercorn blend. Stir to combine.
• Preheat oven to 400 degrees Farenheit.
• Make the 5-inch scrambled egg patty. Start by spraying a round, oven-safe glass or ceramic dish with a 5-inch flat bottom with cooking spray. If you don't have a dish this size, see the table in the Notes below for additional sizes and recommended ingredients. Please refrain from adding more egg than what's recommended for the size of your dish, as the egg will not cook properly!
• In a small bowl, combine the water and baking powder. Add the egg and whisk thoroughly. Pour the egg mixture into the greased, oven-safe dish. The oven cook time varies widely based on the type of dish used, so we recommend peeking at the egg around 10 minutes, then check every minute until done (ours was done after 12 minutes). The egg is done when the center is set/dry to the touch. Finally, season with salt and pepper to taste.
• Heat the sausage(s) on a grill or in a pan on the stovetop according to package instuctions.
• Warm the gyro bread on a grill or in a pan over medium heat for 5 to 30 seconds on each side, or until warm.
• Assemble the wrap: Start by placing the warmed gyro bread on a plate. Then add the egg patty, some of the peppercorn sauce, sausage(s), more peppercorn sauce (if desired), then top with cheddar cheese. Adding peppercorn sauce is akin to dressing a sandwich with mayo. If you typically like a lot of mayo, don't hold back.
• If you'd like the shredded cheddar to be melty, heat the assembled wrap in the microwave for 30 seconds before devouring.
• We recommend pairing your wrap with a nice, cold glass of copycat Moof Juice (see recipe here). Enjoy!