Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, September 6, 2013

Egg-and-Sausage Breakfast Wraps with Pan-Roasted Potatoes

Breakfast burritos typically take on a Mexican flair with scrambled eggs, cheese, chiles, and often chorizo. Those are delicious, but here I wanted to go with a little Italian motif—mild sausage, fresh tomatoes, basil, oregano, and creamy provolone cheese.

Instead of scrambling the eggs for part of the filling, I decided to make them part of the wrap. Simply start cooking them omelet-style, then slide the set egg onto the tortilla before filling it. This wraps the egg around the sausage mixture and the tortilla around the egg—ready to eat by hand or by fork.

A simple side of tender pan-roasted potatoes rounds out this leisurely weekend breakfast or brunch for two.

Serves 2


For the Potatoes
  • 3-4 small red potatoes (about 6 oz total), cut into small cubes or wedges
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
Cubed Potatoes
For the Wraps
  • 1 tbsp olive oil
  • 1/2 lb bulk Italian sausage, sweet or hot
  • 1 small shallot, finely chopped
  • 2/3 cup chopped fresh tomatoes
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • sea salt
  • freshly ground black pepper
  • 4 tsp unsalted butter, divided
  • 4 large eggs
  • 2 9-inch (burrito-sized) flour tortillas, warmed
  • 2/3 cup shredded provolone cheese

For the Potatoes
  1. Preheat the oven to 375° F.
  2. Heat a nonstick, ovenproof skillet over medium heat and add the olive oil, swirling to coat. Add the potatoes and season with salt and pepper.
  3. Cook, stirring frequently, until the potatoes just begin to brown, 10-11 minutes.
Potatoes Beginning to Cook
Potatoes Ready for the Oven
  1. Place the skillet in the oven and roast the potatoes until golden brown and tender, 6-7 minutes. Remove and re-season with salt and pepper, if desired.
Pan-Roasted Potatoes
For the Wraps
  1. Heat a nonstick, 10-inch skillet over medium heat and add the olive oil. Add the sausage and shallot and cook, breaking up the meat, until almost cooked through, 6-7 minutes.
  2. Add the chopped tomatoes, parsley, and oregano to the skillet and season with salt and pepper. Cook until the tomatoes are tender and the liquid is absorbed, 4-5 minutes.
Sausage Beginning to Cook 
Cooked Sausage
Tomatoes and Herbs Added
  1. Transfer the sausage mixture to a bowl and keep warm.
Cooked Sausage Mixtue
  1. Lay the warm tortillas on a work surface.
  2. Wipe out the skillet and reheat over medium-low heat. Melt 2 teaspoons of butter in the skillet, swirling to coat. Whisk 2 eggs in a bowl and pour into the skillet, tilting it back and forth to cover the bottom with a smooth layer of egg. Season with salt and pepper.
Melted Butter
Egg Nearly Set
  1. When the egg is set (2-3 minutes), carefully slide it onto 1 of the warm tortillas. Spoon half the sausage mixture along 1 side of the egg and top with half the cheese.
  2. Beginning with the filled half, carefully roll up the tortilla as tightly as possible. Repeat with the remaining butter, eggs, tortilla, and cheese.
Sausage and Cheese Filling 
Egg-and-Sausage Wraps
To serve, cut each wrap diagonally in half and divide on 2 plates. Divide the potatoes alongside and serve right away.

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