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mmmm....nothing I love more than a juicy sandwich :). When I first went gluten free I thought I may never be able to enjoy one of these again :(. I tried a variety of gluten free breads and most were solid as a brick and very crumbly. A juicy sandwich on this bread soon turned into a fork and knife ordeal...most definitely not my definition of a sandwich! And then I found Udi...Udi's Whole Grain Gluten Free bread is by far my favorite, it just MUST be toasted first! With Udi my sandwich dreams have now become a reality!

In desperate need of a quick and healthy dinner one night I stumbled upon this delicious sandwich idea. The first time I had a fried egg sandwich was in college up at my girlfriend's cabin...it was after a night of way too much Jose and not nearly enough agua. ;) This sandwich by far saved my flipping stomach. From that moment the fried egg sandwich and I became the best of friends :).

This healthy juicy-ness is also super easy! Try it for dinner tonight or even breakfast in the AM!

Ingredients (serves 2):

  • 1 shallot, diced
  • 2 tbsp grapeseed oil
  • 1 tbsp basil
  • 1 tbsp garlic
  • 1 c mushrooms, sliced
  • 1 red bell pepper, sliced into spears
  • 3 c spinach
  • 2 tsp white balsamic vinegar
  • 2-4 eggs (depending on how many eggs per sandwich you would like; I stick with 1 for, 2 for Anthony)
  • 4 sliced Udi's Gluten Free Whole Grain bread
  • 2 tbsp crumbled goat cheese
  • 4 basil leaves
  • 2 tsp spicy brown mustard

Directions:

  1. In a large skillet bring 1 tbsp grapeseed oil, basil, and garlic to medium heat. Add diced shallot. Mix and cook until shallot has softened, about 3-5 minutes.
  2. Mix in mushrooms and bell pepper. Cook for another 3-5 minutes until mushrooms and peppers have begun to soften, stirring thoroughly.
  3. Add in spinach. Cover and cook 3-5 minutes until spinach has begun to wilt. Once spinach has begun to wilt, uncover and add white balsamic vinegar. Allow the vinegar to steam off. Leaving veggies with a hint of sweetness! (about 2 minutes) Remove veggies from fry pan and place in a Tupperware, close to keep hot.
  4. Coat the fry pan with remaining grapeseed oil. Crack eggs into the pan (leaving enough room so that they do not leak into one another). This is also a great time to start your toast! Once eggs have begun to bubble, break the yoke with a spatula and then flip the egg. Cook egg thoroughly until it is as stable as a pancake :) and can be easily removed from the pan.
  5. Once toast as popped spread one piece with brown mustard. Place egg (or 2 eggs) on this piece, top with fresh basil leaves and goat cheese. Place veggies on other slice of bread. Quick smash the two together and you have deliciousness!

Simple. Juicy. Delicious. Healthy.

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NoStove.NoOven.NoProblem.

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