Egg and Spinach Breakfast Wrap with Soft-Boiled Chicken Eggs

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutritious breakfast wrap featuring soft-boiled eggs from backyard chickens and sautéed spinach in a warm tortilla. This American-inspired curry recipe, ready in about 20 minutes, combines large chicken eggs, fresh spinach leaves, whole wheat tortillas into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 American cuisine 320 cal/serving

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Ingredients

4 large chicken eggs
2 cups fresh spinach leaves
2 large whole wheat tortillas
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheddar cheese
1/4 tsp red pepper flakes (optional)

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Instructions

Step 1: Bring a medium saucepan of water to a rolling boil. Carefully lower 4 large chicken eggs into the water and boil for exactly 7 minutes for soft-boiled eggs with set whites and slightly runny yolks.
Step 2: While eggs boil, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups fresh spinach leaves and sauté for 2-3 minutes until wilted but still bright green. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Remove eggs from boiling water and place them in an ice bath for 2 minutes to stop cooking. Peel the eggs carefully.
Step 4: Warm 2 large whole wheat tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Slice the peeled eggs into halves and divide evenly between tortillas. Top each with the sautéed spinach and 1/4 cup shredded cheddar cheese.
Step 6: Sprinkle a pinch of 1/4 tsp red pepper flakes over each wrap if desired for a gentle heat.
Step 7: Fold the tortillas into wraps, cut in half, and serve immediately for a filling and fresh breakfast.