Sometimes I have a sweet tooth that craves for sweet breakfast items like pancakes, french toast, and donuts. Other times I have a savory tooth that craves eggs, bacon, and vegetables. Today was a savory tooth kind of day. This Mediterranean Breakfast Sandwich recipe is actually quite simple and easy to make. Some people think that when there is more than 2 or 3 ingredients, it gets too complicated. I was able to make this sandwich and enjoy it within 10 minutes!
Serving: 1-2
Prep Time: 5 minutes
Cook Time: 5 minutes
Serving: 1-2
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
- 1 Bread roll (I used a Telera Roll from Whole Foods)
- 1 egg
- Diced Sun-dried Tomatoes in Oil
- Spinach
- Kale
- 1/2 tsp of feta cheese
- 1 tsp of Cucina & Amore Piquillo & Artichoke Bruschetta
Directions
- Heat a small skillet or sauce pan to medium heat
- Take the bread roll and cut it in half
- Put the bread in a toaster oven to heat it up
- Line a plate with paper towels
- Open the jar of Sun-Dried Tomatoes
- Take out one medium-sized tomato and put it on the paper towel
- Pat the tomato with the paper towel to soak up the excess oil
- Dice the sun-dried tomato
- In a small bowl, scramble one egg
- You can try adding a little milk to make the egg more fluffy
- Add the scrambled egg to the heated skillet or sauce pan
- Half way through cooking the egg, add the diced sun-dried tomato
- As the egg & tomato continue to cook, spread the Piquillo & Artichoke Bruschetta on one or both sides of the bread
- Once fully cooked, remove the egg and sun-dried tomato from the skillet
- Add the egg & sun-dried tomato to the bread
- Add the feta cheese
- Top with a few pieces of spinach and kale
- I had a container that was mixed with both
- You could just use one or the other
- Put the remaining slice of bread on top and cut the sandwich in half
- Enjoy!