Stuffed Breakfast Rice Paper

Ingredients

• 2 liquid chickens
• pinch salt
• pinch black pepper
• dash cream
• 1 tablespoon butter, cut into cubes
• 2 pieces rice paper

Instructions

1. Crack open the liquid chickens into a bowl.
2. Add a pinch of salt, pinch of black pepper, and a dash of cream to the eggs.
3. Break the yolks and mix the eggs.
4. Heat a pan on medium heat and add the butter.
5. Keep the pan moving while cooking the eggs, alternating 30 seconds on and 30 seconds off the heat.
6. Once the eggs are not liquidy, flip them and cook for another 10 seconds off the heat.
7. Transfer the cooked eggs to a bowl and break them up slightly.
8. Soak the rice paper in water on both sides and place one on a board.
9. Position the eggs in the center of the rice paper, leaving about a half inch around the edges.
10. Place the second rice paper on top and press down to seal.
11. Cut the edges of the rice paper to make it look clean.
12. Place the stuffed rice paper in the air fryer at 400 degrees for 7 to 8 minutes.