This week, let’s talk food… breakfast in particular. My wife makes this wonderful morning meal, and said she’d be delighted for me to share it on my blog, so here’s the recipe, complete with pictures and video.
Ingredients
The following ingredient list is for a single serving.
- Flatbread, 1 piece, approx. 6″x9″
- Cream Cheese, 2 tbsp
- Cheese, 1 slice
- Bacon, 2-3 strips
- Egg, 1
Layout of Ingredients Before Toasting
In this picture, we’ve started two flatbread wraps. The top layout shows all the ingredients in place. The egg is absent from the bottom layout, to better show what goes beneath the egg. More details below.
Flatbread
For the flatbread, we buy a large size, 13″x9″, and cut each larger piece in two smaller pieces of 6.5″x9″. This recipe requires flatbread that will roll nicely without tearing, and the Joseph’s Flax, Oat Bran, & Whole Wheat Lavash Bread that we buy works nicely for us. Lay the flatbread out on a flat surface large enough to accommodate it, like a cutting board as shown in the picture above. The other ingredients are laid out on top of the flatbread. Note: This site is not receiving any compensation for mentioning a brand name, and we really do use the brand named here.
Cream Cheese
Cream cheese comes in many flavors, so try whatever flavor you like. We sometimes use plain cream cheese, but most often use garden vegetable or chive and onion. I’ve occasionally used whipped strawberry cream cheese, and quite enjoyed it. The role of the cream cheese is to serve as a sort of “glue” to hold the wrap together.
Slather the cream cheese on one end of the flatbread, taking it all the way to the edges on three sides. You should end up with a swath of cream cheese over an inch wide, maybe close to two. See the layout image above. Adjust the amount of cream cheese depending on the size of the flatbread you’re using.
Cheese
One slice of cheese per wrap is all we use, but nothing stops you from piling on more. This can be whatever kind of sliced cheese you prefer. We typically use Cheddar or Swiss.
On the end of the flatbread away from the cream cheese, lay the sliced cheese on the flatbread about an inch from the end, and an inch or so from either side. Try not to cover up any of the cream cheese.
Bacon
We use turkey bacon for this recipe, and can’t speak to how other types of bacon will work, but I can’t think of a reason why any type of bacon won’t be good for this. The turkey bacon we use doesn’t lose its size much when fried, whereas pork bacon tends to shrivel, so your mileage may vary.
Fry up the bacon. Cut the fried bacon in lengths of 4 to 5 inches. Lay the strips over the sliced cheese, keeping it an inch away from the end of the flatbread. Avoid jutting the ends of the strips over the sides of the flatbread. If you have some shorter pieces of 2 to 3 inches, you can place them end to end to take the place of a longer strip, as you can see we did in the above image of the layout. Waiting until after the bacon is fried to cut it in lengths will allow you to cut the pieces to better fit the wrap.
Egg
Fry the egg to your preference. I like the egg cooked just to the point where the yolk doesn’t run when squished, but still glistens when I bite into it. My wife likes the yolk to be slightly runny when she bites into it. In a later step, the egg will be heated more after it’s fried, so take that into consideration when deciding how long to fry the egg.
When the egg is finished frying, place it atop the bacon as shown in the layout image above.
Rolling the Wrap
After all ingredients are prepared and laid out on the flatbread, you’re ready to roll up the wrap. Start rolling the flatbread at the end without the cream cheese. As you roll the flatbread, try to keep the other ingredients from sliding out of place. Keep the flatbread rolled as tight as possible, not allowing big air gaps between layers as you roll.
When you reach the end of the flatbread coated with cream cheese, continue rolling up the wrap, keeping it tight, pressing the cream cheese against the surface of the inner layer. Press down on the flatbread and cream cheese to help seal the wrap.
Here’s a video of my wife rolling up a couple wraps to demonstrate how she does it. Notice how the egg tries to scoot out of place if you let it. Make sure it doesn’t slide down too far. The cream cheese needs to adhere to the outermost layer of flatbread and the layer just below it, and it can’t do that effectively if the egg or bacon or sliced cheese get in the way.
Toast the Wrap
Once you’ve rolled up the wrap, it’s time to throw it in the toaster oven. If you don’t have a toaster oven, then use a regular oven. Avoid using the microwave, as that might overcook the egg. Our toaster oven has a setting specifically for toasting, and that’s what we use, so I’m not sure what temperature that equates to, nor have I timed how long the toasting takes. You just need the outside of the flatbread to get toasty, since the ingredients inside the wrap are already cooked. We don’t put any tray or pan under the wrap when in the toaster oven, and yet don’t have many issues with anything dripping out of the ends of the wrap, because we keep the inside ingredients away from the edges of the flatbread. Your mileage may vary, especially if you use pork bacon, multiple slices of cheese, or a soft-cooked egg.
Serve It Up!
Once the wrap gets toasty on the outside, it’s ready to eat. Carefully slide the wraps from the toaster oven onto plates, and prepare to chow down. But pay attention to how hot the wrap is when it first comes out of the toaster oven, and don’t burn your mouth in your eagerness to consume this breakfast delight. Hearty eating!
