mmmm….nothing I love more than a juicy sandwich :). When I first went gluten free I thought I may never be able to enjoy one of these again :(. I tried a variety of gluten free breads and most were solid as a brick and very crumbly. A juicy sandwich on this bread soon turned into a fork and knife ordeal…most definitely not my definition of a sandwich! And then I found Udi…Udi’s Whole Grain Gluten Free bread is by far my favorite, it just MUST be toasted first! With Udi my sandwich dreams have now become a reality!
In desperate need of a quick and healthy dinner one night I stumbled upon this delicious sandwich idea. The first time I had a fried egg sandwich was in college up at my girlfriend’s cabin…it was after a night of way too much Jose and not nearly enough agua. 😉 This sandwich by far saved my flipping stomach. From that moment the fried egg sandwich and I became the best of friends :).
This healthy juicy-ness is also super easy! Try it for dinner tonight or even breakfast in the AM!
Ingredients (serves 2):
- 1 shallot, diced
- 2 tbsp grapeseed oil
- 1 tbsp basil
- 1 tbsp garlic
- 1 c mushrooms, sliced
- 1 red bell pepper, sliced into spears
- 3 c spinach
- 2 tsp white balsamic vinegar
- 2-4 eggs (depending on how many eggs per sandwich you would like; I stick with 1 for, 2 for Anthony)
- 4 sliced Udi’s Gluten Free Whole Grain bread
- 2 tbsp crumbled goat cheese
- 4 basil leaves
- 2 tsp spicy brown mustard
- In a large skillet bring 1 tbsp grapeseed oil, basil, and garlic to medium heat. Add diced shallot. Mix and cook until shallot has softened, about 3-5 minutes.
- Mix in mushrooms and bell pepper. Cook for another 3-5 minutes until mushrooms and peppers have begun to soften, stirring thoroughly.
- Add in spinach. Cover and cook 3-5 minutes until spinach has begun to wilt. Once spinach has begun to wilt, uncover and add white balsamic vinegar. Allow the vinegar to steam off. Leaving veggies with a hint of sweetness! (about 2 minutes) Remove veggies from fry pan and place in a Tupperware, close to keep hot.
- Coat the fry pan with remaining grapeseed oil. Crack eggs into the pan (leaving enough room so that they do not leak into one another). This is also a great time to start your toast! Once eggs have begun to bubble, break the yoke with a spatula and then flip the egg. Cook egg thoroughly until it is as stable as a pancake 🙂 and can be easily removed from the pan.
- Once toast as popped spread one piece with brown mustard. Place egg (or 2 eggs) on this piece, top with fresh basil leaves and goat cheese. Place veggies on other slice of bread. Quick smash the two together and you have deliciousness!
Simple. Juicy. Delicious. Healthy.