Main Page
Fast and tasty
Lavash with sausage and egg

Lavash and Sausage Egg Rolls

The fastest, easiest, most delicious breakfast for the whole family! Pan-fried lavash rolls with sausage and egg will fill you up in the morning or anytime during the day. They take just 10 minutes and need only a handful of ingredients. The crisp, golden crust is a hit with kids and grown-ups alike.

katushafin

Recipe author

Watch the video

Composition / ingredients

Servings:

Thin lavash (1 sheet)

100

Bologna sausage

200

Egg (1 large or 2 small)

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 11 g

Fats 51 % 26 g

Carbohydrates 27 % 14 g

291 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 10 min

Step 1:

How do you make lavash rolls with sausage and egg? Gather your ingredients. Use thin, unleavened lavash (a soft Armenian flatbread). The shape doesn't really matter — you could wrap the sausage the same way in a round piece. Any sausage works too: I used bologna, but ham or smoked sausage is fine, whatever you like or have on hand.
Step 2:

If your lavash is rectangular like mine, first cut it into three lengthwise strips, then cut each strip in half crosswise. I ended up with six pieces. Scissors are the easiest way to cut lavash.
Step 3:

Cut the sausage into rounds about 1/2 inch (1.5 cm) thick. If yours is a narrow smoked sausage, figure out how many pieces you'll need per piece of lavash.
Step 4:

Grab a bowl a bit wider than a piece of lavash. Mine was too small and made things awkward. Crack an egg into it. Add just a pinch of salt, since the sausage is already salty enough. Beat the egg with a fork. If your eggs are small, use two — one may not be enough. Any leftover egg can be scrambled.
Step 5:

Place a round of sausage at the edge of a piece of lavash. Roll it up, two or three turns. Wrap all the pieces the same way.
Step 6:

You'll end up with these flat little rolls.
Step 7:

Set a skillet over low heat and add the vegetable oil. Or use butter — but add a splash of vegetable oil to it, since butter alone can burn. Heat the oil for a couple of minutes. Dip each sausage-filled roll into the beaten egg so it's well coated.
Step 8:

Place the rolls in the skillet. Fry over low heat for a few minutes on one side, until golden.
Step 9:

Then flip them with a spatula and fry the other side until golden too. Transfer the finished rolls to a plate — line it with a paper towel to soak up excess oil if you like.
Step 10:

Serve right away — these rolls are best hot off the stove. Enjoy!

A really tasty, super-fast dish! I ate some straight from the skillet and reheated the rest in the microwave. Hot is definitely better — the lavash comes out crisp and so appetizing! Next time I think I'll add a piece of cheese along with the sausage.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe cleaner and a brush.
How do you pick a good lavash? First, check the date on the package — skip anything past its date. Fresh lavash should smell pleasant. Look it over carefully for any spots or signs of mold.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, at which the oil begins to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.