While I love to eat, sometimes cooking feels like a chore. I get in to making elaborate dishes and sourcing unique ingredients when I’m entertaining or feeling particularly inspired, but sometimes you just need food and it doesn’t have to be a production.
This breakfast sandwich is simple, yet feels special. Treat yourself on a morning where you have a pinch of extra time, or make it for someone who could use a tasty hot breakfast. Greens, healthy fats, and a spicy kick — my idea of the perfect way to start (or end! Who doesn’t love breakfast for dinner?) the day.
I used Green Mountain Mustard’s Atomic Rooster, but you can mix up your own by stirring Sriracha to taste into your favorite whole grain mustard.
Kale Avocado Breakfast Sandwich with Sriracha Mustard
makes 1 sandwich
- 1 tsp ghee or extra virgin olive oil
- 1/4 red onion, thinly sliced
- 4-5 kale stalks, chopped
- 2 slices of your favorite whole grain bread
- 1 egg
- 1/2 Tbsp whole grain mustard
- 1/4 whole avocado, sliced
- salt & pepper
Heat ghee or oil in a pan over medium high heat. Add the onion and sauté until soft, 2-3 minutes. Add the kale and cook until the leaves wilt, 5-7 minutes. Remove from pan.
Fry your egg in the same pan to desired yolk firmness. Add salt and pepper to taste. While the egg cooks, toast your bread.
Mix your mustard and sriracha and spread on one slice of toast. Arrange the avocado slices on top. Pile the kale and the egg on the other piece of toast and assemble your sandwich. Enjoy!
What are your favorite breakfast sandwich ingredients?