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Prep time
5 minutes
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Cook time
15 minutes
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makes
1 sandwich
Author Notes
This egg sandwich method is essentially about making a thin omelet that gets folded around a slice of cheese, which ensures the whole parcel fits perfectly over a slice of sandwich bread. And since I’m always looking to up the veggie quotient in my meals, I start with slices of fluffy Sara Lee® White Made with Veggies Bread, and then add a pile of seared spiced kale to add texture and a healthy dose of vitamin-rich greens. Using packaged, pre-sliced squares of cheese helps the geometry work well, but if slicing your own, make sure your slice is evenly thin and covers the entire surface area of the bread It’s easiest to spread the pesto on the toasted bread as a condiment, rather than as a filling along with the cheese. If you want to switch it up, you can use any other flavorful spread in place of the pesto to take the flavors in a different direction—think: harissa, gochujang, or even a savory tomato jam.
Note: If you’re cooking for a crowd of four to six people, use a full bunch of kale (about 4 cups once it’s been stemmed, chopped, and gently packed) and cook it separately in a medium skillet. You’ll also need to increase the garlic to 3 cloves, use 2 roasted bell peppers, and add an extra pinch of chili flakes. The cheesy egg parcels will need to be made individually in the small nonstick skillet, but they cook very quickly. —Lukas Volger
Test Kitchen Notes
For more sandwich inspiration, check out The Big Bread Reveal.
This recipe is shared in partnership with Sara Lee® Bread. —The Editors
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Ingredients
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1 tablespoon
olive oil, divided
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1
small garlic clove, sliced thinly
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Pinch red pepper flakes (optional)
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1
handful (about 1 cup, gently packed) Tuscan kale, chopped
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1/2 cup
jarred roasted red pepper, sliced into strips
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1
egg
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1/8 teaspoon
salt
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1/8 teaspoon
freshly ground black pepper
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1
thin slice sharp cheddar
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2 teaspoons
pesto
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2
slices Sara Lee® White Made with Veggies Bread
Directions
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In a small (8-inch) nonstick skillet, warm ½ tablespoon olive oil over medium-high heat, then add the garlic and red pepper flakes if using. Stir until fragrant, about 30 seconds, then add the kale. Cook, tossing and pressing down on the kale with an offset spatula to encourage some searing, until glistening and wilted (about 1 minute). Stir in the roasted bell pepper and cook for another 1 to 2 minutes, until the pan is dry and garlic is fully cooked but not burnt, then transfer the contents to a plate.
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In a small bowl, beat the egg, salt, and pepper until combined. Spread a thin layer of pesto over the slice of cheese. Toast the bread slices in a toaster. Or, to toast several slices at once, preheat your broiler to its high heat setting and arrange the bread slices in a single layer on a sheet pan. Broil for 1 to 2 minutes, watching carefully so that they don’t burn, then flip the slices and repeat the process to toast the opposite sides.
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Wipe out the skillet and return it to the stovetop over medium-high heat. Add the remaining olive oil. When hot, scrape the beaten egg into the pan. Working quickly, cook the egg as a thin, wide omelet by swirling the pan so that the egg covers as much surface area as possible. Tuck a small flexible spatula underneath the omelet 1 or 2 times to allow uncooked liquid to trickle beneath. Once the egg is mostly cooked, place the cheese in the middle of the omelet, pesto-side down. Remove pan from heat and use a spatula to fold the cooked egg excess over the cheese slice, creating a cute little square-shaped parcel.
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To assemble the sandwich, slide the egg-cheese parcel on top of it, then top with the greens. Close the sandwich, slice in half, and serve.
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