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Main dish

Juicy Lucy Crunch Burger

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Juicy Lucy Crunch Burger
Get the best of every texture with these juicy cheese-stuffed patties topped with freshly fried and crunchy potato chips.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the chips:
  • 2 pounds fingerling potatoes, washed and chilled
  • 1 tablespoon white vinegar
  • 4 cups canola oil or vegetable oil for deep-frying
  • 1 teaspoon seasoning salt
  • For the sauce:
  • ¼ cup mayonnaise
  • 1 teaspoon dill pickle juice
  • 1 teaspoon diced mini dill pickles
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon minced parsley leaves
  • For the burger:
  • 2 slices mild cheddar cheese, quartered
  • 2 slices American cheese, quartered
  • 1½ pounds ground chuck, chilled
  • 1 teaspoon seasoning salt
  • ½ teaspoon onion powder
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon black pepper
  • Brioche buns, green leaf lettuce and tomato for serving
Instructions
  1. For the chips:
  2. Using a mandoline, cut each potato into paper-thin slices; transfer the slices to a bowl of ice water. Add vinegar to the sliced potatoes.
  3. Drain the slices on paper towels and allow to dry for at least 30 minutes.
  4. In a 3-quart shallow saucepan, heat oil until a deep-fat thermometer registers 380 degrees. Working in batches of 10 or 12 slices, fry potatoes until golden, about 2 minutes. Transfer chips to a baking sheet lined with paper towels or a cooling rack and sprinkle with seasoning salt.
  5. For the sauce:
  6. In a small bowl, whisk together the mayo, pickle juice, minced pickles, ketchup, mustard, paprika, onion powder, garlic powder and chopped parsley. Set aside.
  7. For the burger:
  8. Stack 2 quarters of American cheese on top on 2 quarters of cheddar cheese and set aside. Repeat with remaining cheese slices.
  9. Place the ground chuck in a large bowl and add the seasoning salt, onion powder, Worcestershire and black pepper. Mix with your hands until just combined. Do not overwork the meat mixture.
  10. Divide the meat into 8 equal portions. Using your fingers, press 2 portions of the meat into 2¼-inch-thick patties that are each about 1 inch wider than the hamburger buns.
  11. Place a stack of cheese into the center of one patty and place the second patty on top, making sure to pinch and round off the edges carefully. Repeat with remaining portions.
  12. Preheat a grill pan or outdoor grill to medium-high heat. Cook each stuffed patty for about 4 minutes on each side and allow to rest before serving.
  13. To assemble the burger, place the bottom of a brioche bun on a clean plate. Spread about 1 tablespoon of sauce on both sides of the bun. On the bottom bun, layer the lettuce, then the burger, followed by a tomato slice and a small handful of chips. Top with the coated top bun. Serve with extra chips and a side of sauce.

Watch the recipe video here:

Juicy Lucy Crunch Burger

Last name Hungry, first name Always? Then Juicy Lucy is for YOU.Save this recipe: https://taste.md/2vJi4nJMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Monday, September 11, 2017

Main dish

Red Velvet Churros

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Red Velvet Churros
What's not to love about cinnamon-sugar covered red velvet churros paired with a sweet cream cheese dipping sauce?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the churros:
  • 1 cup water
  • ½ cup butter
  • Red food dye
  • ¼ teaspoon salt
  • 1 cup minus 1 tablespoon flour
  • 1 tablespoon cocoa powder
  • 3 eggs, beaten
  • Cinnamon sugar (1/2 cup granulated sugar mixed with 1 teaspoon cinnamon)
  • For the cream cheese dip:
  • 4 ounces cream cheese, softened
  • 2 to 4 tablespoons whole milk
  • ¼ cup powdered sugar
  • Pinch of salt
Instructions
  1. Make the churro dough: In a medium saucepan, combine water, butter and red dye. Bring to a boil over high heat. While stirring, gradually add the flour, cocoa powder and salt. Continue to mix until a dough ball starts to form. Cook for another minute. Remove from heat.
  2. Transfer dough to a stand mixer with the paddle attachment. While dough is still warm, beat in one egg at a time on high speed. Dough might look like it’s separating but it will come together. Mix until all eggs are combined and dough is smooth. Place in piping back with a star tip.
  3. Fry the churros: In a heavy stock pot, heat 4 inches of vegetable oil to 350 degrees. Using the piping bag, squeeze churro dough strips into oil, and cook for about 2 minutes per side. Remove from oil, and let cool slightly. Roll churros in cinnamon sugar.
  4. Make the dip: In a small bowl, combine softened cream cheese, milk, powdered sugar and pinch of salt until creamy and smooth. Serve alongside churros.

Watch the recipe video here:

Red Velvet Churros

Red. Velvet. Churros. Eat 'em quick or you'll have to share.Save this recipe: taste.md/2h2TAywMORE RECIPES ON OUR APP ?: taste.md/2y2Frcp

Posted by Tastemade on Thursday, September 14, 2017

Dessert

Better-Than-Cinnabon Buns

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Better-Than-Cinnabon Buns
There are normal cinnamon buns, and then there are frosting-drenched cinnamon-sweet sticky buns that transport you away. These are those buns.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CINNAMON BUNS
  • Dough
  • Filling
  • Icing
ICING
  • 16 ounces cream cheese, melted
  • ½ cup powdered sugar
  • 1 tablespoon vanilla
  • 2 tablespoons orange juice
  • ¼ cup milk
FILLING
  • 1 cup butter, melted
  • 3 cups brown sugar
  • 4 tablespoons cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon salt
DOUGH
  • 1 cup milk
  • 4 tablespoons sugar, divided
  • 2 teaspoons active dry yeast
  • 3½ cups flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1 large egg
  • 6 tablespoons butter, melted
Instructions
CINNAMON BUNS
  1. Preheat oven to 375 degrees.
  2. Remove chilled dough from the fridge, and roll out on a floured surface into a rectangle, approximately 16 by 24 inches. Spread filling evenly over dough, leaving about an inch border on all sides. Starting from the bottom, roll dough up into a tight roll. Cut the ends off to create an even log, and divide into 9 portions, approximately 2 inches thick. Place buns in an oiled pan, cover with plastic wrap and refrigerate for an hour or overnight.
  3. Once buns are puffy, bake in the oven until golden, approximately 30 minutes. Pour the glaze over the buns while they are still warm, and serve!
ICING
  1. Add powdered sugar, vanilla and juice to cream cheese and beat until combined. Add milk and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
FILLING
  1. In a medium-size bowl, mix butter, brown sugar, cinnamon, cardamom and salt. Set aside.
DOUGH
  1. Warm milk in a small pot over medium heat until it reaches 110 degrees. Add 2 tablespoons of sugar and the yeast, and whisk to dissolve. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
  2. In a stand mixer fitted with the paddle attachment, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt. Mix until combined.
  3. Add milk, yeast mixture and the egg, and mix until just combined. Add melted butter and continue to stir until a shaggy dough forms. Scrape the bowl and switch to the dough hook attachment. Knead for 4 to 5 minutes until dough is shiny.
  4. Remove dough and place in a well-oiled medium-size bowl. Cover with plastic wrap and let proof until dough has doubled in size, approximately 1½ hours. Punch down dough to remove air, and chill in the fridge for an hour to overnight.

Watch the recipe video here:

Better-Than-Cinnabon Buns

Better-Than-Cinnabon BunsDare we say it, dare we?! There's only one way to find out…Save the recipe: taste.md/2gOEr7T

Posted by Tastemade on Saturday, September 9, 2017

Breakfast

4 Bread Bowl Dips

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4 Bread Bowl Dips
When you dip, I dip, we dip into 4 bread bowl dips featuring crab, brie, spinach & artichoke, and baba ganoush.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
CRAB, LEMON & DILL
  • 1 country white sourdough loaf of bread, whole
  • 4 tablespoons salted butter, melted
  • 8 ounces lump crab
  • 1 cup whipped cream cheese
  • ½ cup mayonnaise
  • 4 ounces shredded white cheddar cheese
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 teaspoon Old Bay seasoning
  • Lemon zest and juice
  • Salt and pepper
BRIE AND APRICOT
  • 1 French country loaf of bread, whole
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 8 ounces triple cream Brie cheese, cubed
  • ⅓ cup apricot preserves
  • 1 tablespoon golden brown sugar
  • 2 teaspoons fresh thyme leaves , plus 1 to 2 sprigs for garnish
  • 1 teaspoon lemon juice
SPINACH & ARTICHOKE
  • 1 ciabatta or rosemary-olive bread loaf, whole
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 12 ounces frozen spinach, defrosted and squeezed of all liquid
  • 8 ounces canned or frozen & defrosted quartered artichokes, chopped
  • 8 ounces mascarpone cheese
  • 6 ounces smoked mozzarella, shredded
  • 8 ounces plus 1 tablespoon shredded Parmesan or Pecorino Romano cheese
BABAGANOUSH
  • 1 multigrain loaf of bread, whole
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1 (1 pound) globe eggplant, outer skin rinsed and dried
  • 1 lemon, halved
  • 2 garlic cloves, outer peel on
  • 3 tablespoons parsley leaves
  • 1 to 2 tablespoons tahini, to taste
  • 1 teaspoon honey
  • ½ teaspoon white pepper
  • ½ teaspoon smoked paprika, plus more for garnish
  • 2 tablespoons labneh yogurt, for garnish (optional)
Instructions
CRAB, LEMON & DILL
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into cubes. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes or slices with melted butter. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. In a medium mixing bowl, combine the remaining ingredients. Pour the dip into the well and return to the oven to bake for 10 minutes, until the cheese is melted and bubbling. Garnish with a sprinkle of fresh dill.
  4. Serve immediately.
BRIE AND APRICOT
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into slices. Place the loaf and slices onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the slices with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the slices from the tray and set aside.
  3. In a medium mixing bowl, combine the Brie, 1 tablespoon of olive oil, apricot preserves, brown sugar, thyme and lemon juice. Stir to combine. Pour the cheese mixture into the well of the toasted bread loaf. Return to the oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbling.
  4. Serve immediately with the toasts.
SPINACH & ARTICHOKE
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. In a medium saucepan over medium heat, drizzle olive oil into the pan. Add the garlic and cook for 1 minute until fragrant. Add the spinach, artichokes, mascarpone and mozzarella cheeses and 8 ounces of Parmesan. Stir occasionally until the cheese is melted, 10 minutes. Season to taste with salt and pepper.
  4. Pour the melted spinach-artichoke dip into the well of the toasted bread loaf. Sprinkle with the remaining tablespoon of Parmesan cheese. Return the loaf to the oven for an additional 7 to 10 minutes until bubbling.
  5. Serve immediately.
BABAGANOUSH
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern or into slices for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. Using tongs, carefully place the eggplant over a gas burner on medium-high heat and lightly char the skin, rotating until all sides are evenly cooked. Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
  4. Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant. Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment. Peel the skin off the garlic and add to the bowl. Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika. Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
  5. Pour the babaganoush into the well of the bread. Dollop the labneh yogurt into the center. Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.

Watch the recipe video here:

4 Rip N' Dip Bread Bowl

Rip, dip, repeat.Save this recipe: https://taste.md/2wnrLY6More recipes on our app ? http://taste.md/2wkue93

Posted by Tastemade on Thursday, August 24, 2017

Dessert

TROPICAL AVOCADO MANGO POPSICLES

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TROPICAL AVOCADO MANGO POPSICLES
You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups chopped mango (about 2 mangos)
  • 2 14.5 ounces cans of full-fat coconut milk
  • 2 Avocados, pitted and scooped
  • 2 tablespoons honey
  • 2 tablespoons toasted coconut flakes
  • Toasted Coconut and Chopped Pistachios for garnish
Instructions
  1. In a food processor or blender, add 1 can of coconut milk, avocados, and honey until smooth.
  2. Separately, blend mango and 1 can of coconut milk until smooth.
  3. Fill popsicle molds by alternating the avocado mixture, toasted coconut flakes, and the mango mixture. When full, insert popsicle sticks.
  4. Freeze for 4-6 hours.
  5. Scoop into container with a lid and freeze for 3-4 hours (preferably overnight) until firm.
  6. Serve with more toasted chopped coconut for garnish and enjoy!

Watch the recipe video here:

Tropical Avocado Mango Popsicles

You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are! * Recipes in the comments!

Posted by Tastemade on Thursday, August 24, 2017

Main dish

Eggplant Parmesan Boats

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Eggplant Parmesan Boats
If you crave more eggplant with your eggplant parmesan, look no further than these savory, saucy boats.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium eggplants
  • 1 bunch thyme, divided
  • 10 cloves garlic, 2 finely diced, 8 whole
  • ½ cup plus 4 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 medium onion, small dice
  • 1 can crushed tomatoes
  • 8 sprigs fresh oregano
  • 24 cherry tomatoes
  • 1½ cups coarse breadcrumbs
  • 6 small, fresh mozzarella/burrata
  • ½ cup grated Parmesan
  • 2 tablespoons basil
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut each eggplant in half lengthwise, and spoon out flesh, leaving ½-inch border around each. Chop eggplant and reserve for the tomato sauce.
  3. Divide eggplant rinds, thyme sprigs, whole garlic cloves, and ½ cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil, and bake until eggplants are very soft, 40 to 45 minutes.
  4. While the eggplant is roasting, heat two tablespoons of oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add chopped eggplant and sauté for two minutes. Add tomatoes, crushing them with your hands as you add them; season with oregano, salt and pepper.
  5. Simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15 to 20 minutes. Add fresh cherry tomatoes and thyme and set aside.
  6. In a medium bowl, toss breadcrumbs and remaining 2 tablespoons oil. Transfer eggplants, thyme and garlic to 2 large, shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25 to 30 minutes. Garnish with basil. Serve warm.

Watch the recipe video here:

Eggplant Parmesan Boats

The key to eating your veggies is stuffing them with delicious marinara and cheese.Save this recipe: https://taste.md/2v0TIXCMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Wednesday, August 23, 2017

Main dish

Chicken Breast With Crispy Cheese

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Chicken Breast With Crispy Cheese
There's more than one way to pan-cook a chicken breast, and this one will satisfy your crunchy cheese craving too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken breast
  • ¾ cup pizza cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ⅓ teaspoon pepper
  • 1 teaspoon soy sauce
  • To garnish:
  • ½ red pepper and ½ yellow pepper, sautéed in olive oil
  • Leafy greens
  • Salt and pepper
Instructions
  1. Butterfly chicken breast and sprinkle with salt, pepper and soy sauce. Use hands to massage sauce into the chicken, then dust liberally with cornstarch on both sides.
  2. In a skillet over medium heat, add the pizza cheese and spread out evenly. Top with the chicken breast. Cook for 10 minutes until cheese turns brown, then flip over and cook for 5 more minutes.
  3. Serve over a bed of leafy greens and peppers with salt and pepper to taste.

Watch the recipe video here:

Crispy Cheese Chicken Breast

Can we all just agree on one thing? – Crispy, crunchy cheese is one of the greatest things to bless this planet. via Tastemade JapanSave this recipe: https://taste.md/2vq7kbZ

Posted by Tastemade on Thursday, August 24, 2017

Cake

Banana Cake with Cream Cheese Frosting

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Banana Cake with Cream Cheese Frosting
Fans of banana bread will go, well, bananas, for this towering banana cake with cream cheese frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cake:
  • 4 cups cake flour, sifted
  • 2½ cups sugar, divided
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup vegetable oil
  • 2 cups ripe bananas, mashed (approximately 2 bananas)
  • 4 teaspoons vanilla, divided
  • 1 cup buttermilk
  • 4 large eggs, separated
  • 2 teaspoons cream of tartar
For the icing:
  • 4 cups cream cheese, at room temperature
  • 2 cups butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 4 tablespoons lemon juice
  • 2 teaspoons vanilla
Instructions
Make the cake:
  1. Preheat oven to 350 degrees, and grease six 9-inch cake pans with vegetable oil spray.
  2. In a large bowl, combine cake flour, 2 cups of sugar, baking powder and soda, salt, oil, bananas, 2 teaspoons vanilla, egg yolks and buttermilk.
  3. In a separate bowl, beat egg whites, ½ cup sugar, 2 teaspoons vanilla and cream of tartar with a hand mixer until stiff peaks form. Fold meringue mixture into banana mixture to combine. Pour into pans and bake until light golden brown and a toothpick inserted in the center comes out clean, roughly 20 to 25 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
Make the icing:
  1. In the bowl of a stand mixer with the paddle attachment, cream butter and cream cheese until smooth. Add powdered sugar, lemon juice and vanilla. Mix until combined.
  2. Assemble the cake:
  3. Place a layer on a cake plate and cover the top with a half cup of frosting. Spread to create an even layer, approximately a half-inch thick. Continue until all layers are used and you have a towering six-layer cake. Finish the top layer with the remaining frosting. Cake will keep up to 5 days covered at room temperature.

Watch the recipe video here:

Banana Cake with Cream Cheese Frosting

Layers of moist banana cake and cream cheese frosting – can we get an amen?!Save this recipe: https://taste.md/2vq5HemMore recipes on our app ? http://taste.md/2wkue93

Posted by Tastemade on Thursday, August 24, 2017

Breakfast

Perfect Breakfast Wrap

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Perfect Breakfast Wrap
Eggs, bacon and a hash brown, all slathered in maple butter and warmly hugged in a thin pancake wrap.
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4 WRAPS
Ingredients
For the pancake wraps:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup milk, divided
  • 1 cup all-purpose flour
  • ½ teaspoon butter
For the wrap filling:
  • 4 hash brown patties
  • 8 strips bacon
  • 4 tablespoons butter, divided
  • 1½ teaspoons salt, divided
  • 8 large eggs
  • 1 cup shredded cheese
  • 4 tablespoons maple butter
  • 2 tablespoons maple syrup
Instructions
  1. Make the pancakes:
  2. In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and ⅓ cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
  3. Heat a 10-inch pan on medium-high and coat with butter. Drop approximately ⅔ cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
  4. Prep the wrap ingredients:
  5. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
  6. Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
  7. While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
  8. In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
  9. To assemble wraps:
  10. Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
  11. Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.

Watch the recipe video here:

Perfect Breakfast Wrap

All your breakfast faves slathered in maple butter & warmly hugged in a thin pancake wrap.Save this recipe: https://taste.md/2vJoKlJ

Posted by Tastemade on Thursday, August 24, 2017