Roasted Tomato + Kale Breakfast Sandwich


Dave picked up some beautiful tomatoes on the vine and I wanted to showcase them in a few recipes. This sandwich was a simple weekend breakfast and used kale from our weekly CSA. Dave wanted to make sure the eggs were the perfect shape for the sandwich so the scrambled eggs were cooked in an Ohio shaped cookie cutter to assist them in maintaining their shape. The resulting sandwich was fresh and a nice way to start the day. You could easily add mix-ins to the scrambled eggs to add even more flavor or dress this breakfast sandwich up with other early fall flavors or favorites. This would also be delicious with coconut bacon added. 

A Vegetarian and Cooking original.

Ingredients:
Per sandwich
-English muffin
-1 egg
-1 leaf kale, stem removed
-1 ounce Manchego cheese
-3 cherry tomatoes

Preheat the oven to 350 degrees. Spray the tomatoes with cooking spray and season with salt, then roast for about 10 minutes, until they are beginning to split.

Meanwhile, whisk an egg with salt and pepper, and cook it in a round cookie cutter, lightly coated in cooking spray, in a saute pan. When mostly set, flip the cookie cutter, loosen the egg from the sides with a rubber spatula, and finish cooking the other side.

Split the English muffin and fill with a gently-massaged kale leaf, the egg, tomatoes, and slices of cheese, and enjoy.



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