Can I tell you a secret? These veggie “breakfast” sandwiches are a nice, simple meal for any time of day. This is a great back-pocket recipe for busy days.
Most breakfast sandwiches are rich and heavy, with lots of butter, cheese and bacon. This meatless breakfast sandwich is on the more healthy side. It features a modest amount of melted cheese and some fresh veggies to balance it out.
This egg cooking technique is so quick, your egg will be ready by the time your muffin pops out of the toaster. Feel free to add any crisp, raw vegetables in your drawer.
I’m a big fan of the onion and hot sauce components, which are bold on their own but balance out the richness of the eggs and cheese. Feta, raw spinach and roasted red pepper would be a nice alternative combo. You also can’t go wrong with goat cheese when eggs are involved.
How to Make the Best Breakfast Sandwich
The perfect breakfast sandwich offers layers of opposing textures and flavors. Here’s what I suggest
- Toast your English muffin, for a little bit of crunch and some warm, toasty flavor.
- Spread good mayonnaise across the bottom bun for some creaminess and tanginess. I recommend Sir Kensington’s brand.
- Mash up some avocado in a bowl. The mash spreads easily over the remaining bun.
- Once your cheesy egg is ready, place it onto the mayo side. If and only if tomatoes are in season, add a slice of red tomato.
- Then add some red onion for some pungent flavor and crunch to contrast the soft egg. If you’re sensitive to onion flavor, rinse the sliced onions under cool running water to talk off some of the edge.
- Top the red onion with a couple splashes of hot sauce. I love Tabasco. The tangy acidity almost makes the onions taste pickled, and breaks through the rich, creamy flavor of the eggs and cheese.
- Arugula offers fresh, peppery flavor. Load it up!
- Finally, place the avocado bun on top, avocado side down. To slice, carefully slide a sharp, pointed knife into the center of the sandwich, and slice across to one edge. Repeat in the opposite direction. Serve warm.
How to Cook the Egg
The scrambled egg muffins you see here are a stroke of Deb genius. I saw her cooking method on A Cup of Jo several years ago, and I’m a big fan.
Basically, you scramble up one egg with a tiny bit of water (the water helps prevent the egg from browning too soon). Pour it into a hot, medium-sized, buttered pan. It starts to set almost immediately.
Place a couple of slices of cheese in the center to melt, then fold one side over the middle, followed by the opposite side. Repeat with the remaining two sides. And you’re done!
Eggs cooked this way will please kids, as well as runny yolk-averse individuals and basically everyone. Try it, and you’ll see.
Please let me know how you like this breakfast sandwich in the comments! It’s a really great, simple recipe to keep in your back pocket.
If you love this recipe, be sure to check these out as well:
- Healthy Breakfast Casserole
- How to Make Frittatas (Stovetop or Baked)
- Simple Breakfast Tostadas
- Simple Breakfast Quesadillas
- Vegetarian Breakfast Burritos
Veggie Breakfast Sandwich
- Prep Time: 12 mins
- Cook Time: 3 mins
- Total Time: 15 minutes
- Yield: 1
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegetarian
The best breakfast sandwich you’ll ever have, seriously. These quick egg sandwiches are great for lunch and dinner, too. Feel free to change up the toppings. Recipe yields 1 sandwich; cook one egg at a time and assemble sandwiches as needed.
- 1 whole wheat English muffin, sliced in half and toasted (or two fairly small slices of bread, toasted)
- 2 teaspoons mayonnaise
- ½ ripe avocado, mashed
- Salt and freshly ground black pepper
- 1 large egg
- ½ teaspoon water
- 1 teaspoon butter or olive oil
- 2 small slices of cheddar or Monterey Jack cheese (about ½ ounce, any other melty cheese will do)
- 1 slice of ripe red tomato, if tomatoes are in season (optional)
- Thinly sliced red onion
- Several dashes of hot sauce (like Tabasco or Cholula)
- Small handful arugula or sprouts
- To prepare your sandwiches, spread the mayonnaise over the lower half of your toasted muffin. Spread the mashed avocado over the other half, and sprinkle it with a few dashes of salt and pepper.
- Heat a medium non-stick skillet or well-seasoned cast iron skillet over medium-high heat. In a bowl, scramble the egg with the water and a few dashes of salt and pepper.
- Once the skillet is hot, add a pat of butter and swirl the pan to coat the bottom. Pour in the scrambled egg and immediately swirl the egg in the bottom of the pan to make an even layer.
- Immediately place your cheese in the center of the egg mixture as shown. Once the egg is set enough to fold over onto itself with a spatula (this could take 30 seconds to 1 minute), fold one side over the middle, then the opposite side over the middle. Repeat with the other two sides so you have a cute little egg and cheese envelope. Let it cook for another 15 to 30 seconds, until it’s set enough that you can transfer it to a plate.
- Place the cooked egg on the mayo-covered bun. Top with a slice of tomato, if using. Add with several slices of red onion, a few dashes of hot sauce, and a little handful of arugula. Top it with the remaining bun, avocado side down.
- To slice it in half, insert a sharp knife into the center of the sandwich, and slice across to one edge. Repeat in the opposite direction. Serve warm! If you’re making more sandwiches, reduce the stove temperature from medium-high to medium, as the pan only gets hotter the longer it’s on the stove.
Recipe adapted from Deb’s recipe for The Best Egg Sandwich You’ll Ever Have, via A Cup of Jo.
Make it dairy free: Simply skip the cheese.
Make it gluten free: Use gluten-free English muffins or slices of toasted gluten-free bread.
Change it up: You can replace the mayonnaise with additional mashed avocado, if preferred. An alternative flavor combination that would be good? Try feta cheese, spinach instead of arugula, and a slice of roasted red pepper.
▸ Nutrition Information
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