Eggs are a staple in my kitchen. When I am not in the mood for an elaborate meal, but want something quick, tasty and nutritious, I turn to eggs. Be it breakfast, lunch or dinner there are a hundred ways to prepare them. For the carbohydrate part of meal, I usually make potatoes or bread. But today, I made a sandwich along with some vegetables making it a wholesome meal.
Bread + spread + filling = A wholesome sandwich. For this sandwich, use a crusty bread or focaccia for added flavour. Mayonnaise is jazzed up with fresh herbs for a spread. You can use goat cheese with herbs or cream cheese with . Similarly, flavour the filling, i.e., eggs, with your choice of fresh/dried herbs. Add grated cheese like Parmesan or Romano for another layer of flavour. In short, this is more than a method than a recipe. Play with it until you find the combination that fits you.IngredientsAny crusty bread like Ciabatta or Vienna – 1 loaf
Mayonnaise – ¼ cup
Blend of fresh herbs (basil, chives, cilantro) – 2 tbsp, finely chopped
Egg – 3
Milk – 2 tbsp
Herbes de Provence – 1 tsp
Onion – 1, cut into thin long slices
Garlic – 2 cloves, minced
Fresh spinach leaves – 1 cup, coarsely chopped
Red bell pepper – 1, cut into thin rounds
Red pepper flakes – 1 tsp
Oil – 2 tbsp
Preheat oven to 300F. Cut bread horizontally. Mix mayonnaise and fresh herbs and apply to both halves of the bread.
Heat 1 tbsp of oil in a skillet. Sauté onion and garlic until they become soft, about 5 minutes. Set aside.
Heat the rest of the oil in the same skillet and prepare omelet by whisking eggs, milk, Herbes de Provence, salt and red pepper flakes. Remove and slide the omelet over the bottom half of the bread.
Layer sautéed onion, spinach, bell pepper, in that order. Season the vegetables with salt and pepper. Top with the upper bread half.
Wrap the whole sandwich in aluminum foil, place it in a baking sheet and bake for 15 minutes, until the bread has heated through. Slice and serve hot.