My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Tuesday
Nov062012

Kale Egg + Sun Dried Tomato Sandwich

It’s been awhile since I’ve proclaimed my egg love.

And today, I’m doing it with a sandwich.

Kale Egg + Sun Dried Tomato Sandwich | edible perpsective

This sandwich idea all started over the weekend after eating the “left early” sandwich at Restaurant 415.  I was lucky enough to spend this lunch with a few lovely friends

We all ordered sandwiches.  They were all devoured.

sidenote: Restaurant 415 is extremely gluten free friendly, offering GF breads and even GF pizza.

Kale Egg + Sun Dried Tomato Sandwich | edible perpsective

I just had to remake this gem with a little different spin, of course.

Kale Egg + Sun Dried Tomato Sandwich | edible perpsective

Print this!

Kale Egg + Sun Dried Tomato Sandwich [serves 2] dairy free option below

  • 4 slices gluten free bread (see notes)
  • 3 eggs, whisked
  • 1/2 cup de-stemmed + chopped kale
  • 2 slices of tomato
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic granules
  • salt + pepper
  • oil/butter for cooking
  1. Lightly butter one side of each slice of bread. 
  2. Heat a 6-8” pan over medium with about 1 teaspoon of oil or butter.
  3. Place the chopped kale in the pan [once hot] and cook for 2-3 minutes until it just starts to wilt.  Stir occasionally.
  4. Stir in the basil, garlic, salt, and pepper, then evenly distribute the kale around the pan.
  5. Reduce heat to med-low and pour the whisked eggs over the kale mixture.  Tilt the pan slightly so the egg covers all of the kale and goes to all edges of the pan.
  6. Place a lid overtop of the egg pan and let cook until the top is just set.  About 2-4 minutes. 
  7. Shimmy onto a cutting board and slice in half.  Fold each half over once.
  8. Return the pan to the burner and place over medium/med-low heat.
  9. Spread the cream cheese or cashew cream mixture onto each slice of bread, then place the egg between the two slices [buttered sides facing out].
  10. Grill the sandwiches until golden brown, then flip and repeat on the other side.  About 2-4 minutes per side.
  11. Place a slice of tomato inside each sandwich when done cooking, finish with a sprinkle of salt + pepper, and slice both sandwiches in half.
  12. Serve.

notes: Make sure bread is thawed if using GF frozen bread.  I like to stick each slice in the toaster on med-low to thaw and get it slightly crispy before buttering and placing in the pan.

updated to add: My favorite brand of gluten free bread is Udi’s, particularly their Millet Chia bread.  It has the best nutrition of any GF bread I’ve found and the taste is great.  It has a nice light texture and toasts well.  I buy a loaf or two when it’s on sale [usually for about $3.50] and keep them in the freezer to use sparingly. 

Sun Dried Tomato Cream Cheese Spread

  • 1.5 tablespoons cream cheese, softened
  • 2 tablespoons shredded parmesan cheese
  • 1 tablespoon finely chopped sun dried tomatoes [oil packed]
  • small pinch of: dried basil, garlic granules, salt, pepper
  1. Blot the excess oil off the sun dried tomatoes before chopping.
  2. Mash/mix all of the ingredients together.
  3. Taste and add more seasonings if desired. 

Sun Dried Tomato Cashew Cream Spread [dairy free option]

  • 1.5 tablespoons cashew cream
  • 1 tablespoon finely chopped sun dried tomatoes [oil packed]
  • pinch of: dried basil, garlic granules, salt, pepper
  1. Blot the excess oil off the sun dried tomatoes before chopping.
  2. Mash/mix all of the ingredients together.
  3. Taste and add more seasonings if desired.

Cashew Cream

  • 1 heaping cup of raw/unsalted cashews
  • 1/4 – 1/2 cup milk
  1. Soak the cashews overnight or for at least 4 hours.
  2. Drain and rinse the cashew and put in your blender.  It works much easier to have over 1 cup.  If you use less, it will be hard for them to blend together.
  3. Add 1/4 cup milk and blend, scraping the sides as needed.  Add more milk to smooth out to a thick and smooth consistency.
  4. Store in a sealed container in the fridge for a week. 

notes: There are loads of ingredient combinations you can add to the base recipe for cashew cream to use this up.  One of my favorites is for nacho cheeze sauce.  You can also sweeten it with dates and make into spreads for muffins, cupcakes, cake, or add it on top of a bowl of oats with cinnamon.

Kale Egg + Sun Dried Tomato Sandwich | edible perpsective

Breakfast is my favorite meal.

Even after it gets cold from spending too much time behind the camera.

Ashley

Reader Comments (12)

Yum - looks delicious! I agree that cashew cream is extremely versatile. I've been using a Mexican version on tacos lately.
November 7, 2012 | Unregistered CommenterSarah@Kids Heart Real Food
YUM! that looks AMAZING!
Ashley, this looks so good! I haven't had an egg sandwich is ages but I'm suddenly craving one hard now!
November 7, 2012 | Unregistered CommenterLauren
Will you please share the brand of GF bread that you used here? What brands are your favorites? Thank you!!
November 7, 2012 | Unregistered CommenterMelissa Kieper
I don't love kale, but I think I could totally see it being delicious in this! Thanks for the vegan sub, I can't wait to try the spread!
November 7, 2012 | Unregistered CommenterAbby@The Frosted Vegan
@Lauren - I eat eggs all of the time but forgot how much I love egg sandwiches.

@Melissa - I meant to write that in the post, but forgot. Thanks for reminding me! I just added it. My favorite brand of GF bread is Udi's, particularly the Millet Chia bread. It's so much less dense than all of the rice breads and actually has some nutritional value.

@Abby - Spinach could work as well! :)
November 7, 2012 | Registered CommenterAshley
what a fun spin on an egg sandwich! now i need to go get some fresh eggs to make this :)
November 7, 2012 | Unregistered Commentersonia the mexigarian
Yum, this looks delicious!
Yum! That cream cheese sounds addicting. I'm tempted to go whip up enough to put on my sandwiches for the next week :D
November 7, 2012 | Unregistered CommenterKatie @ Blonde Ambition
I want a GF restaurant in my town!! At least we finally got a bakery. But they're only open one day a week :(
November 7, 2012 | Unregistered Commentersharla
Y-U-M! I cannot get enough sandwiches in the winter for some reason-I just love hot sandwiches! SOOOO good!
November 8, 2012 | Unregistered CommenterEmily @ www.main-eats.com
I really admire your recipes and already tried out some and would be honored if you would stop by to read our recipe :)
http://apois26.blogspot.it/2012/09/patate-alla-genovese.html?utm_source=BP_recent
November 9, 2012 | Unregistered CommenterGreta Höller

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