Cajun French: l’oignon (l’on-ee-on) – onion
Quick and easy wrap for breakfast or light supper using eggs, mushroom and avocado. The sauce could be used with other dishes or as a base for a dip. This recipe lends itself to creative thinking. The addition of pine nuts adds crunch as well as richness.
Mais C’est Bon!
Enjoy!!
Ingredients:
Sauce:
½ avocado, chopped
1Tbl mayonnaise
1Tbl onion, finely chopped
1 Tbl Crystal hot sauce (or your choice)
Combine and set aside
Filling:
Olive oil
1 mushroom, chopped
2 eggs, beaten
2 corn tortillas
Pine nuts
Heat 1 tsp olive oil to medium in cast iron skillet
Saute mushroom pieces until tender
Remove from skillet and set aside
Heat 1 tsp olive oil to medium in cast iron skillet
Cook eggs to desired doneness
Build Wrap:
Warm tortillas in skillet or directly over flame
On warm tortilla, place ½ cooked eggs
Place ½ mushrooms on top of egg
Sprinkle with pine nuts
Spread ½ sauce on egg and mushrooms
Wrap and serve
Mushrooms cooking
