BREAKFAST SANDWICH
Cost
Difficulty
Hot
Ingredients
For 1 portion
1 Bread roll
2 Eggs
1 Tablespoon of milk
1 Tablespoon of butter or olive oil
A handful of fresh spinach leaves
2–3 Tablespoon of cooked spinach
3-4 avocado slices
Salt & pepper, to taste
Associated Product
Recipe
This rustic breakfast sandwich recipe is designed for coffee shops, brunch cafés, or artisan bakery.
With creamy scrambled eggs, fresh spinach, and ripe avocado on a crusty artisan roll, it pairs perfectly with a cappuccino, flat white, or latte.
Preparation : 15-20 min
Make the sautéed spinach in a small pan with olive oil, and cook until just wilted, and set aside.
Then, whisk the eggs with milk, salt, and pepper, and in the same pan,
melt butter over low heat, so pour in the eggs, and stir gently until soft and creamy.
Then, whisk the eggs with milk, salt, and pepper, and in the same pan,
melt butter over low heat, so pour in the eggs, and stir gently until soft and creamy.
Dressing : 5 min
Slice the bread roll previously baked horizontally.
Cut the avocado into thin slices and place them on the bottom half of the bread roll.
Add the scrambled eggs on top and pile on the cooked spinach, with a few fresh spinach leaves for crunch.
Close with the top half of the roll.
Cut the avocado into thin slices and place them on the bottom half of the bread roll.
Add the scrambled eggs on top and pile on the cooked spinach, with a few fresh spinach leaves for crunch.
Close with the top half of the roll.
Chef's tip
For an elevated flavor profile, brush the inside of the bread with herb-infused olive oil (rosemary, thyme, or basil) and add a small garnish of microgreens at the end for an upscaled appeal.