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

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

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: Restaurant415 is extremely gluten free friendly, offering GF breads and even GF pizza.

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

Print this!

Kale Egg + Sun Dried Tomato Sandwich

gluten-free, dairy-free option below // yields 2

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

Lightly butter one side of each slice of bread.
Heat a 6-8” pan over medium with about 1 teaspoon of oil or butter.
Place the chopped kale in the pan [once hot] and cook for 2-3 minutes until it just starts to wilt. Stir occasionally.
Stir in the basil, garlic, salt, and pepper, then evenly distribute the kale around the pan.
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.
Place a lid overtop of the egg pan and let cook until the top is just set. About 2-4 minutes.
Shimmy onto a cutting board and slice in half. Fold each half over once.
Return the pan to the burner and place over medium/med-low heat.
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].
Grill the sandwiches until golden brown, then flip and repeat on the other side. About 2-4 minutes per side.
Place a slice of tomato inside each sandwich when done cooking, finish with a sprinkle of salt + pepper, and slice both sandwiches in half.
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

Blot the excess oil off the sun dried tomatoes before chopping.
Mash/mix all of the ingredients together.
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

Blot the excess oil off the sun dried tomatoes before chopping.
Mash/mix all of the ingredients together.
Taste and add more seasonings if desired.

Cashew Cream

1 heaping cup of raw/unsalted cashews
1/4 – 1/2 cup milk

Soak the cashews overnight or for at least 4 hours.
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.
Add 1/4 cup milk and blend, scraping the sides as needed. Add more milk to smooth out to a thick and smooth consistency.
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.