Kale Egg + Sun Dried Tomato Sandwich

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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 lovelyfriends. 

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
  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.

Breakfast is my favorite meal.

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

Ashley

polenta pizza

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I think I remember polenta pizza being pretty popular about a year or so ago.  Why did it take me so long to make it?  You’d think with my corn, masa harina, cornbread, tamale addiction I would have made this eons ago.  But somehow, that just didn’t happen.

Polenta pizza first timer over here!!

This is nowhere near traditional pizza crust.  If you want a bread-like, doughy crust, don’t make this.  Instead, make a bread-like, doughy crust.

I’m not really sure how to describe this.  If you’ve had polenta you know what to expect.  If you like polenta, you will like this. 

If you’re unsure about this whacky version for pizza crust does seeing the toppings help convince you?

I knew how to make polenta.  I knew that it sets up when you place it in the fridge.  So, how hard could this be?

Easy answer.

Not hard.

The pizza minimalist in me loved the plain cheese mini pizza.

But the no-cheese veggie topped pizza was incredibly hearty + satisfying as well.

Print this!

Polenta Pizza 

vegan, gluten-freee // serves 3-4 // adapted from brown eyed baker’s polenta pizza

  • 1.5 cups coarse cornmeal or polenta
  • 3.5-4 cups water
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley
  • 1/4 teaspoon black pepper
  • pizza toppings: sauce, veggies, cheese, etc.
  1. Line (3) 8” or 9” round pans with parchment paper.  You can also use square pans or make mini pizzas with 4” over-safe bowls, mini pie dishes, or mini soup crocks.
  2. Bring water to a boil and stir in the polenta until combined.  Cook according to package directions [they can vary a bit].
  3. Once the liquid is absorbed, stir in the olive oil and all spices.  Stir in more water if the mixture becomes too thick.  You are looking for a stiff, but stir-able consistency. 
  4. Scoop an even amount into each of the three pans and spread evenly around the pan.  It will be about 1/4 – 1/2” thick and is easiest spread with a silicone spatula.
  5. Set the pans in the fridge for about 30 minutes – 1 hour, until set.
  6. Remove from the fridge and pre-heat your oven to 450*.
  7. Lift the pizzas out by the parchment paper and place them on a large cookie sheet or pizza pan with the parchment still underneath.
  8. Bake for about 25 minutes, flipping once halfway through.  The pizzas should be easily flipped with the help of a spatula.
  9. Pre-cook any veggies while the crust is baking if desired.
  10. Flip the crusts so the top is facing up and layer with sauce and any other toppings you choose.
  11. Broil on low on the top rack for a few minutes until the cheese is bubbly and browned.
  12. Cut and serve.

notes: Easily made vegan with no cheese.  You can also forgo the round or square pans and line a baking sheet with parchment or a silpat mat.  Spread the polenta in any shape you like about 1/4 – 1/2” thick.  Try to keep it no larger than 8-9” as it will be much harder to flip over. 

The 8-9” pizza may seem to small for one person but trust me, they are deceivingly filling!

I’ve come to love veggie topped pizzas as an adult but will always have a soft spot in my heart [er, stomach] for plain cheese pizza.

Happy Friday!

Ashley