Egg Wraps with Smoked Salmon

Crack the Eggland's Best Organic Eggs (Brown) (4) into a bowl. Whisk them thoroughly until the yolks and whites are well combined. Season with Paprika (1/4 tsp), Ground Black Pepper (1/8 tsp), and salt.

Heat a nonstick skillet over medium heat and add Olive Oil (4 Tbsp) or use cooking spray to coat the pan evenly. Pour a quarter of the whisked eggs into the skillet, allowing them to spread and form a thin layer. Cook until the edges lift and the bottom is set.

Carefully flip the egg wrap to cook the other side, ensuring both sides are golden and cooked through. Repeat this process for the remaining eggs, creating four thin and flexible egg wraps.

Spread 1 tablespoon of Cream Cheese (4 Tbsp) onto center of each egg wrap. 5. Place 1 ounce of Smoked Salmon (4 oz) on the cream cheese. Add 1-2 Jalapeño Peppers (to taste) slices if desired.

Sprinkle Furikake (1 Tbsp) and top with Arugula (to taste).

Bring both the sides of towards the center to enclose the filling.

Make all the remaining wraps in a similar way. Serve with your favorite hot sauce.