Joni Sare, cooking instructor

Breakfast: soft-boiled egg wrap


This breakfast, I have to say, was one of the best, ever. The sourness from the kim chi with the eggs and sharp cheese
wrapped in a warmed tortilla was a great combination to start off the day.


  • Brown rice tortilla
  • Ghee
  • Coriander seeds, ground
  • Salt, pepper
  • Goat cheese
  • Kim Chi (homemade)
  • lettuce greens
  • soft-boiled eggs

The process:

  1. Place the eggs in a pan with water to cover, bring to simmer and cook for 4 minutes. Turn off the heat and allow to sit until you are ready to put then in the wrap.
  2. Spread the ghee on the tortilla, sprinkle with coriander, salt and pepper, drop bits of the cheese on the tortilla and place in the toaster oven, on broil, for a 3 to 4 minutes.
  3. Remove from the oven when the tortilla is warm and the cheese is slightly melted.
  4. Spoon the kim chi down the center, add the lettuce – spreading it out down the center of the tortilla.
  5. Crack open the eggs and break into pieces putting them down the center as well.
  6. Roll up and enjoy.

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