|2 servings||calories per servings 580||protein serving 23 g||carbs per serving 88 g||total fat per serving 20 g|
This sandwich has got a lot going on, and we just can’t get enough! A hearty portobello mushroom is brightened with a brush of Dijon mustard and balsamic vinegar before being topped with green spinach wilted with shallot and tangy goat cheese, and the perfect sunny-side-up egg. It’s all sandwiched between fluffy, toasty buns and served with straight-cut sweet potatoes, crisp and warm from the oven. This is one vegetarian meal you won’t forget.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||88 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Heat oven to 425° F.
• Peel sweet potatoes. Cut into 1/4-inch fries.
• Peel and mince shallot.
• Discard any tough spinach stems. Chop leaves.
• Split buns.
• Grease or line a baking sheet.
• Toss sweet potato with 1 teaspoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Arrange in a single layer on prepared baking sheet. Leave 2 spots for mushrooms, to be added later.
• Roast 10 minutes, stirring once.
While sweet potato roasts:
• In a small bowl, combine mustard and vinegar.
• Brush outside of mushrooms with 1/2 teaspoon olive oil.
• Brush inside with mustard mixture.
Add mushrooms to sweet potato sheet, cup-side up. Roast until mushroom moisture evaporates and fries are tender, about 15 minutes.
While vegetables roast:
• Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot is fragrant, about 1 minute.
• Stir in spinach. Cook, stirring, until spinach wilts, about 1 minute.
• Stir in goat cheese until melted. Taste and adjust seasoning as desired.
• Toast buns as desired.
• Place a nonstick pan over medium heat. When pan is hot, drizzle with 1/2 teaspoon olive oil. Crack eggs into pan. Cover, and cook until eggs reach desired doneness, 2-4 minutes.
• Build sandwiches with buns, mushrooms, spinach mixture and eggs.
• Season eggs to taste with kosher salt and pepper.
• Serve with sweet potato fries, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...