How do I keep the eggs from sticking to the pan?

The simplest answer is to use a non-stick pan and let the bottom layer of the egg set before you try to flip the tortilla. I find it's easiest to use a spatula to loosen the edges first, before trying to flip the whole thing. Don't worry too much if it sticks a little bit - it'll taste the same.

How spicy is the breakfast wrap?

This very much depends on the chili crisp you use (and the hot sauce if you're using it). If you're not a fan of a lot of heat, I recommend halving the amount of chili crisp and using a little olive oil as well. You could also use ginger scallion oil instead.

Speedy Chili Crisp Breakfast Tortilla Wraps

Description

A bit like a quesadilla, a bit like a smash taco, these chili crisp wraps are a BRILLIANT and super speedy way to whip up breakfast or lunch (or dinner for that matter!) It’s as simple as pan-frying bacon and scallions in a little chili crisp, adding whisked eggs, and popping the tortilla on top.

Ingredients

Units Scale

2 eggs
1 tablespoon chili crisp oil
2 scallions, finely sliced
2 slices of bacon (streaky or American), chopped
1 tablespoon everything bagel seasoning
1 tortilla wrap
1/3 cup cheddar cheese, grated
1 tablespoon hot sauce (like sriracha or sambal oelek)
Handful of fresh chives, finely sliced
Egg-free garlic aioli or spicy gochujang aioli, to serve

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Instructions

Cook the bacon and scallions. Crack your eggs into a small bowl and use a fork to whisk them well. Set a non-stick pan (this is important so your eggs don’t stick to the bottom!) over medium-high heat. Drizzle the chili crisp into the pan, then add the chopped bacon and sliced scallions. Cook, stirring, for a few minutes, until lovely and crispy.
Add the eggs. Pour in your whisked eggs and gently swirl the pan so that they mix through the bacon, scallions, and chili crisp and coat the whole base of the pan. Sprinkle with the everything bagel seasoning (or sesame seeds), then let the eggs cook until the edges of the eggs are set but are still a little wet on top (a couple of minutes).
Add your tortilla. Place your tortilla on top of the eggs in the pan and press down so it sticks to the eggs. Carefully use a spatula to prise the edges of the eggs from the pan, then slide it under further and flip the tortilla over in the pan so the egg side is facing up.
Add cheese and hot sauce. Dollop the hot sauce onto the eggs, then scatter with the grated cheese and chives. Fold the tortilla in half in the pan, and press down with your spatula for a couple of minutes so the cheese melts. Remove from the pan, slice, and enjoy with the aioli on the side for dipping.

Notes

INGREDIENT NOTES: You can play around with the ingredients here, based on what you like and what you have on hand. Use diced chorizo or crumbled sausage meat instead of bacon, or skip it for a vegetarian version. If you’re worried about spice, swap the hot sauce for basil pesto or sundried tomato pesto.

VARIATIONS: Swap the bacon for spicy chorizo (leave it out for a vegetarian option), black beans and diced tomatoes, add paprika or taco seasoning to the whisked eggs and serve with whipped avocado or guacamole for dipping. Swap the bacon for smoked salmon (in this case add the smoked salmon after you flip the tortilla), dollop with cream cheese instead of grated cheese and scatter with capers. Use basil pesto instead of chili crisp, then add diced tomatoes with the bacon and scatter with shredded mozzarella and fresh basil after flipping the tortilla. Use diced chorizo instead of bacon, then add crumbled feta and spinach leaves after flipping the tortilla.

Prep Time: 5
Cook Time: 5
Category: breakfast
Method: stove top
Cuisine: american

Nutrition

Serving Size: 1 wrap
Calories: 394
Sugar: 6.2g
Sodium: 1213.6mg
Fat: 25.2g
Saturated Fat: 10.9g
Unsaturated Fat: 11.6g
Trans Fat: 0g
Carbohydrates: 16.7g
Fiber: 2.2g
Protein: 24.8g
Cholesterol: 381.8mg