Food and Drink

Egg tortilla rolls make a great quick breakfast or a snack on the go

Egg tortilla rolls

Egg tacos — sunny side-up egg plus grilled tortilla plus hot sauce — are a staple in my kitchen for quick-fix breakfasts or anytime snacks. More elaborate versions have included leftover bits including caramelized kimchi or roasted vegetables; grilled fish or steak. This version is inspired by sixth series winner of “The Great British Bake Off,” Nadiya Hussain, whose original “egg roll” recipe includes a rush of umami from mushroom and tomato. The beauty of this recipe rests not only its simplicity but also how adaptable it is. Toss in a bunch of garden herbs, or smoked salmon, your favorite melting cheese like cheddar or fontina. Spread the tortilla with your favorite pesto, romesco, olive paste or garlic chili crunch. Set yourself up for success and use a good non-stick skillet, preferably an 8-inch or the size of the tortilla you’ll be using. Both flour and corn tortillas work well here.

Egg tortilla roll

Per serving:

1 to 2 tablespoons unsalted butter

1 large egg, lightly whisked

Salt and freshly-ground black pepper, to taste

1 to 2 tablespoons grated cheese such as cheddar, Comté, fontina


1 (6-to-8-inch) corn or flour tortilla

For serving, salsa, marinara, other favorite dipping sauce or hot sauce


• Kimchi: caramelize kimchi by sautéing in butter over medium-high heat until golden and caramelized, about 10 minutes.

• Pesto; tapenade; romesco; garlic-chili crunch

• Leftover roasted vegetables or meat; crispy bacon; smoked salmon; fresh herbs; onion or garlic

Melt butter in a nonstick skillet over medium heat. When pan is hot, add whisked egg and let cook until just beginning to set, about 30 seconds or so. Season lightly with salt and pepper. Top with a layer of cheese, if desired, or other preferred fillings. Spread one side of tortilla, if desired, with pesto or other sauce and place sauce-side of tortilla down over egg. Swirl pan to loosen egg and carefully flip tortilla so egg side is facing up. Turn heat to medium-high to crisp tortilla until golden and some brown spots start to appear. Remove to a plate or wooden cutting board, let cool slightly, carefully roll tortilla and eat as is or slice into 2-inch pieces. Serve, if desired, with salsa or other dipping sauces.

[Inspired from French cooks in Normandy, this puff omelet is simple yet spectacular]

[Squash is abundant now. This casserole with buttery crackers is a seasonal indulgence.]

Kim Sunée

Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel, visit