Breakfast Sandwich

This week I decided to experiment with some of the season’s best ingredients and incorporate them into a breakfast sandwich. My husband thought I was crazy when I told him what I was thinking but he was pleasantly surprised just how tasty this sandwich turned out! The ingredients might seem out there to some but when combined they create a perfectly delicious “grown-up” sandwich.

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!

Servings: 4 | Prep Time: 15 | Cook Time: 35 | Ready in: 50

Ingredients

• 4 slices of thick cut bacon
• 4 eggs
• 2 cups butternut squash; cubed
• 1 cup scallions; thinly sliced
• 5 cups kale; chopped and ribs removed
• 3/4 cup tomato; chopped
• cheddar cheese
• 2 whole grain english muffins
• olive oil
• 2 tbsp butter
• salt and pepper

Instructions

Preheat oven to 400 degrees. Line a baking pan with aluminum foil and place the bacon into the pan. Bake until desired crispness. I baked mine for 16 minutes then drain on paper towels. Then once cooled chop the bacon into small crumbles.

Meanwhile cube the butternut squash into bite sized pieces and place into another baking pan with 1 tablespoon olive oil and salt and pepper to taste. Bake for 20-25 minutes until tender but not mushy.

Heat a large sauté pan over medium heat and pour 2 tablespoons olive oil and 1 tablespoon butter into pan. Place the kale and scallions into the pan with some salt and pepper to taste and sauté for 5 minutes until kale wilts slightly, stirring often. Turn off the heat and add the butternut squash into the kale mixture and toss until incorporated. Remove from pan and set aside.

Place 1 more tablespoon of butter into the pan and fry 4 eggs over medium-low heat until the egg yolks are just slightly runny. Meanwhile cut the english muffins in half and toss into the oven to toast for 2-3 minutes.

To assemble; take 1 half of the muffin and spoon 1-2 spoonfuls of the butternut and kale mixture on top. Then place a few tomatoes on top of the mixture followed by 1 fried egg. Sprinkle the egg with a little cheddar cheese and some bacon crumbles. To be enjoyed as an open faced sandwich with a fork and knife.