Eggs wraps with ginger yogurt sauce is fresh and light for summer.
Ingredients for the Egg Wraps:
Whole Wheat Torts or Sprouted Torts
Avocado - 2
Eggs - 6 - I used Pete & Gerry's Organic Eggs.
Red Onion - 1 (half for cooking with eggs and half for fresh toppings)
Heat torts on in oven on low heat.
Take your ginger root and scrap off the outer peel and mince enough for 3 teas.
Dice 1/2 of your red onion small.
Add the ginger, sea salt, pepper and onion to medium heat pan and sauté about 2 minutes.
Add your eggs and heat until done.
Add cooked eggs to your sprouted or whole wheat tort, top with extra red onion, avocados, Roma tomatoes and Ginger Greek Yogurt Sauce (recipe below).
Other toppings we liked were Arugula and/or sliced red cabbage.
Making the Ginger Greek Yogurt Sauce:
Organic Greek Yogurt - 1 cup - I use Stonyfield
3 teas of ginger minced super tiny or mash in mortar
3 teas of fresh lemon juice
2 teas of fresh lime juice
fresh ground pepper to taste (about two turns on pepper grinder)
dash of sea salt
Mix all of your ingredients together. Taste and add a bit more of whatever you need.
Little one is all about dipping the eggie wrap in the ginger yogurt sauce!
My Greek Yogurt aioli sauce has garlic and little one was not keen on dipping too much.
This ginger sauce seems just right!
As always, whether you buy Stonyfield products or not, always buy at least dairy products organic. The animals have not been munching on GMO feed and are not given nasty hormones and are treated so much better!
For more information & where to find, check out Pete and Gerry's Organic Eggs!
The blocks used in the pictures are buggie themed from Uncle Goose!
The glass of course is from Anthropologie - my latest obsession!
I am a Stonyfield organic brand ambassador. Opinions are my own.