Breakfast Wraps with Creamy Saffron Scrambled Eggs

Ingredients

• 1 large Yukon gold potato
• 1/2 teaspoon of saffron threads
• 2 cloves of garlic
• 1/2 cup mayonnaise
• 1/2 teaspoon of lemon juice
• 1/4 cup of extra virgin olive oil
• 6 organic eggs
• 2 large wraps
• sea salt
• black pepper

Instructions

1. 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. 2

   Without any further ado let’s mincing 2cloves 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. 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. 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. 5

   Cook 2 large wraps about 10-15 seconds per side in a grilling pan which is over medium-high heat.

6. 6

   After 20 minutes remove the roasted potatoes from the oven.

7. 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.