with Spicy Crema & Arugula Salad
Breakfast sandwiches are easy enough to come by, but a 10-minute mind-blowingly tasty version like this is a whole other story! Meet our beautiful, gouda-ful egg sando starring quick-cooked eggs, nutty gouda, peppery fresh arugula, and a sprinkling of naughty-good crispy fried onions all on a toasty brioche bun swiped with spicy crema. A simple honey-Dijon dressed salad on the side ensures you get your daily greens! So, pour yourself a cup of coffee, take a bite, then take on your day.
Allergens
Utensils
Tags
Eggs
2 unit
Sour Cream
1.5 tablespoon
Hot Sauce
1 teaspoon
Brioche Buns
2 unit
Gouda Cheese
2 slice
Arugula
2 ounce
Crispy Fried Onions
1 ounce
Honey Dijon Dressing
1.5 ounce
Salt
Pepper
• Wash and dry produce.
• Crack each egg* into a separate small microwave-safe bowl (for 4 servings, work in batches and reuse bowls). Gently pierce yolks with a fork, then stir once (yolks will be broken but not fully blended); season with salt and pepper. Cover bowls with plastic wrap and microwave for 60 seconds. If needed, continue to microwave in 30-second intervals until eggs are cooked through. TIP: We were able to fit two bowls in the microwave at the same time.
• While eggs cook, in a third small bowl, combine sour cream with as much hot sauce as you like. Halve and toast buns.
• Spread a thin layer of spicy crema on cut sides of top and bottom buns; fill with eggs, gouda, a small handful of arugula, and half the crispy onions.
• In a medium bowl, toss remaining arugula with as much dressing as you like.
• Divide sammies and salad between plates; top salad with remaining crispy onions and serve. **Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.**
620
kcal
Calories
39
g
Fat
16
g
Saturated Fat
59
g
Carbohydrate
13
g
Sugar
1
g
Dietary Fiber
17
g
Protein
250
mg
Cholesterol
1020
mg
Sodium
