Eggs Benedict Wrap

• 3 tablespoons butter
• 2 1/2 cups mushrooms, sliced
• 1 (1 ounce) envelope hollandaise sauce mix, such as Knorr
• 3/4 cup milk
• 3 tablespoons sun-dried tomatoes, chopped
• 1 3/4 cups smoked ham, cut into strips
• 6 eggs
• 1/3 cup milk
• salt
• pepper
• 3 tablespoons butter
• 4 flour tortillas, burrito size

1. In small skillet, melt butter, add mushrooms and cook for about 10
2. minutes until tender.
3. Prepare hollandaise sauce, using only 3/4 cup of milk, and add sundried tomatoes; set aside.
4. Cook ham in skillet until browned and set aside. Beat eggs and milk; add salt and pepper.
5. Melt butter in skillet over medium heat.
6. Cook eggs in skillet until set to make scrambled eggs; set aside.
7. To make the wrap, warm the tortilla and top with eggs, ham, mushrooms and hollandaise sauce.
8. Fold in the sides of the tortilla then roll forward; cut in half and serve.

butter, mushrooms, hollandaise sauce mix, milk, tomatoes, ham, eggs, milk, salt, pepper, butter, flour tortillas

Taken from www.food.com/recipe/eggs-benedict-wrap-210412 (may not work)