Country Harvest™ Kale and Mushroom Breakfast Sandwich.
Prep time.
7 minutes
Cook time.
10 minutes
Total time.
17 minutes
Serves.
2 people
Ingredients.
4 slices Ancient Grains With Quinoa Bread2 eggs¼ cup plain yogurt2 tablespoons sriracha sauce2 tablespoons olive oil2 cups mushrooms, sliced.6 kale leaves, shredded¼ cup water.
Instructions.
For the yogurt sauceIn a small bowl mix together yogurt and sriracha sauce, set asideFor the filling:Preheat a sauté pan on medium heat, add olive oil. Once hot, add the mushrooms and sauté for about 5 minutes, or until they start to turn golden brown. Add the kale along with the water. Cook until the kale is wilted, and the water has mostly evaporated. Season with salt and pepper.For the sandwich:Heat a greased non-stick pan on medium low heat. Crack and pour eggs into the pan. Cook until whites are set, flip, and cook for 1 minute for a runny yolk or 3 minutes for a fully cooked yolk. Turn off the heat and set aside.To assemble sandwichPlace 2 slices of toasted Country Harvest™ Ancient Grains Bread on separate plates. Spread an even layer of the yogurt sauce over the toast. Top with a portion of kale and mushroom filling. Place a warm egg on top of each portion of filling. Top with remaining slices of toasted Country Harvest™ Ancient Grains Bread.Cut the sandwiches down the middle and serve.
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Diapositives présentées:
new Farmhouse by Country Harvest™.
soft where it counts.bold where it matters.
Classic homestyle bread made with locally fermented dough, Canadian wheat flour, and no artificial preservatives, flavours or colours. Baked and owned right here in Canada.
