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Servings: 2 Prep time: 15minutes
Kale & Mushroom Breakfast Sandwich
Another delicious breakfast sandwich to get you out of a breakfast rut. It’s quick to make and packed with nutrients to start your day off right and completely satisfied. This is also great without the bread; so don’t skip out on this recipe if you are limiting bread, grains, or gluten. Just use the yogurt sauce as a topper.
1. In a small bowl, mix together yogurt and sriracha.
2. Heat a sautee pan on medium heat. Add olive oil. Once hot, add the mushrooms and sautee for about 5 minutes, or until they start to turn golden brown. Add the kale along with about ¼ cup water. Cook until the kale is wilted and the water has mostly evaporated. Season with salt and pepper.
3. 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, 3 minutes for a fully cooked yolk. Turn off the heat and let sit while assembling sandwich.
4. Place 2 slices of bread on 2 plates. Spread an even layer of the yogurt sauce over the toast. Top with a portion of kale, mushrooms and egg. Top with other slice of bread. Cut the sandwich down the middle and serve.
Ally Zeitz, Drexel Food Lab