Country Harvest™ Kale and Mushroom Breakfast Sandwich
Prep Time:
7 min
Cook Time:
10 min
Total Time:
17 min
Servings
2
Ingredients
| For the sandwich | |
| 4 slices Ancient Grains with Red Fife Bread | |
| 2 eggs | |
| For the yogurt sauce | |
| ¼ cup plain yogurt | |
| 2 tablespoons sriracha sauce | |
| For the filling | |
| 2 tablespoons olive oil | |
| 2 cups mushrooms, sliced. | |
| 6 kale leaves, shredded | |
| ¼ cup water | |
| Salt and pepper to taste | |
How to make
For the yogurt sauce |
|
| 1. | In a small bowl mix together yogurt and sriracha sauce, set aside |
For the filling: |
|
| 1. | 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: |
|
| 1. | 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 sandwich |
|
| 1. | Place 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. |
| 2. | Cut the sandwiches down the middle and serve. |
