Breakfast Wraps with Saffron Scrambled Eggs

Breakfast is the most important meal of the day, which plays a vital role in one’s health. Better memory and concentration, lower chances of getting diabetes, heart disease, and being overweight are some of its advantages. It also gives people the energy they need to get things done.

In addition, be careful about what you eat. Some scientific articles claim that skipping breakfast may be better than eating unhealthy breakfast foods. Egg, Greek yogurt, oatmeal, and cottage cheese can be good choices for this meal.

In the following lines, a healthy and nutritive recipe will be explained, which has several useful ingredients. Egg, potato and a special spice have been used in this food. The flavour which makes it more delicious and takes it to another level is high-quality saffron.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Warm the wraps before filling so they bend without tearing. The same egg-and-potato combination also works with the approach in creamy saffron scrambled eggs.

How to Make Breakfast Wraps with Saffron Scrambled Eggs

1. Grab a baking tray which is lined with parchment paper. One large Yukon potato needs to cut into round slices that are ¼ inch thick. Place the potatoes in the tray and dribble some extra virgin olive oil over them. Season potatoes with adequate sea salt and freshly cracked black pepper. Put the tray in a preheated oven, broil option 250 degrees Celsius that is 475 Fahrenheit.
2. Without any further ado let’s mincing 2 cloves of garlic to make the saffron aioli. Add minced garlic and ½ teaspoon of high quality saffron threads into a mortar and pound them down until a paste is formed.
3. Add in ½ a cup of mayonnaise, ½ teaspoon of fresh lemon juice, one tablespoon of extra virgin olive oil, sea salt and freshly cracked black pepper. Whisk everything together, then cover the mortar with saran wrap. Set aside.
4. Crack 6 organic eggs into a bowl and beat. Use a nonstick frying pan which is over low to low medium heat and pour one tablespoon of extra virgin olive oil. After one minute, mix whisked eggs with the oil. Creamy scrambled eggs will be prepared perfectly if it is mixed continuously for 5 minutes. Remove it from the heat and season some sea salt and freshly cracked black pepper.
5. Cook 2 large wraps about 10-15 seconds per side in a grilling pan which is over medium-high heat.
6. After 20 minutes remove the roasted potatoes from the oven.
7. Add some saffron aioli in a cooked wrap, then place 5 roasted potatoes, and add half of scrambled eggs on top of them, sprinkle some freshly chopped parsley, then add another layer of roasted potatoes and also wrap together.

Add the filling just before serving so the wrap stays pliable. For a brunch spread, pour a small glass of warm saffron orange drink alongside.