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The Breakfast Sandwich 50 · make it at home

The egg and sausage roti wrap

20 min · 2

Scrambled eggs, a little sausage, melted cheese and herbs rolled in a buttery flaky flatbread: roti, paratha, malawach or scallion pancake all work.

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The real one

You need

• 2 frozen flaky flatbreads (roti paratha, malawach or scallion pancakes)
• 4 eggs
• 1/4 lb (115 g) Thai or breakfast sausage, casing removed
• 2 slices American cheese
• Handful of Thai basil or regular basil
• 1 scallion, sliced
• 1 tbsp mayonnaise
• Hot sauce

How to make it

1. Cook the flatbreads one at a time in a dry pan over medium heat, 2 minutes a side, until puffed and golden. Keep warm.
2. Crumble the sausage into the pan and cook until browned, 4 minutes.
3. Beat the eggs with the scallion and a pinch of salt, pour over the sausage and stir until just set. Lay the cheese on top to melt.
4. Spread mayo down the middle of each flatbread, add the eggs and basil, a shake of hot sauce, then roll tightly and cut in half.

Tips

• Frozen flatbreads from an Asian or Middle Eastern market are as good as most restaurants'.
• Grated tomato and zhug make it the Sephardi version.

Chef Amazing's own home version, in our words; not any place's recipe.