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Tuesday, May 21, 2024

Wildflower Roasted Veggie Egg Sandwich

Makes 1 Sandwich



1 brioche Roll 

2 teaspoons salted butter, softened  

1 teaspoon olive oil

1 oz. button mushrooms, finely chopped

1 ½ tablespoons roasted red peppers, chopped

1 tablespoon scallions, thinly sliced

1 pinch of salt

2 eggs 

1 slice Swiss cheese

1 ½ tablespoons basil pesto 



Cut brioche roll in half using a serrated knife. Butter the inside of both halves and grill over medium heat on a non-stick griddle or pan. Remove when golden brown. 

Using an 8-inch non-stick pan, heat olive oil over medium heat for 10-15 seconds. Add chopped mushrooms and sauté briefly until just cooked, approximately 30 seconds. Add the roasted red peppers, scallions, and salt and continue to saute until all ingredients are heated through. Crack the eggs and add to the pan (ensure eggs remain whole – do not scramble). Allow the eggs to cook undisturbed until the whites begin to set, approximately 60-90 seconds. Once the egg whites have begun to set, use a rubber spatula to break the yolks and gently stir the egg

Mixture. Continue to cook over low heat until the egg whites are fully set and the yolks are cooked yet soft. The egg mixture will take on a scrambled appearance, however the whites and yolks should remain distinctly visible.

Place the sliced swiss cheese on the bottom half of the grilled brioche roll. Place the egg mixture on top of the swiss cheese. Spread basil pesto evenly across the top half of the roll, combine the halves together and enjoy!


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