There are a few things I really miss since having to go completely gluten free. One being, a egg sandwich from the deli. On the weekends my husband and I take our daughter out to breakfast and it is usually hard for me to find something I want to eat at a deli. That being said, we were at Se-port deli yesterday morning (I already ate breakfast at home) and my husband ordered a bacon, egg and cheese sandwich that looked SOOO good! Seeing the runny eggs and bread put me in the mood for one, so I made my own version for dinner. Now, this isn't a bacon, egg and cheese but in my opinion it is a perfect healthy sandwich for lunch or dinner. As a matter of fact, I am probably going to eat this again for dinner tonight.
This sandwich consists of a variety of roasted vegetables, egg and balsamic glaze (which you can find at the grocery store). You could also add cheese, maybe mozzarella or provolone would go well. The recipe below makes A LOT of vegetables, way more than one sandwich needs but they are great left over and you can use them on sandwiches the rest of the week or as a side dish to dinner. I used gluten free bread but any type of bread, English muffins or rolls will work. Enjoy!
Ingredients:
Olive oil
1 head of asparagus: 2 inch dice
8 oz package of mushrooms- sliced
1 small zucchini-thinly sliced
1 bell pepper-red or green-sliced into 1/2" pieces
1 small onion-thinly sliced
2 sliced of bread or an English muffin
1 egg
Salt and pepper-to taste
Balsamic glaze
1. Preheat the oven to 400 degrees F. One a baking sheet, place diced asparagus, sliced mushrooms, sliced zucchini, sliced pepper and sliced onion. Coat all the vegetables with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they start to turn brown in spots and are cooked though. Remove from oven and set aside.
2. In a small non-stick pan coated with cooking spray or oil, add egg and cook over easy or over medium.
3. While the egg is cooking toast the bread. When the bread is toasted, add as much vegetables as you would like and drizzle with balsamic glaze. Top with egg and season with salt, pepper and more glaze.
There are a few things I really miss since having to go completely gluten free. One being, a egg sandwich from the deli. On the weekends my husband and I take our daughter out to breakfast and it is usually hard for me to find something I want to eat at a deli. That being said, we were at Se-port deli yesterday morning (I already ate breakfast at home) and my husband ordered a bacon, egg and cheese sandwich that looked SOOO good! Seeing the runny eggs and bread put me in the mood for one, so I made my own version for dinner. Now, this isn't a bacon, egg and cheese but in my opinion it is a perfect healthy sandwich for lunch or dinner. As a matter of fact, I am probably going to eat this again for dinner tonight.
This sandwich consists of a variety of roasted vegetables, egg and balsamic glaze (which you can find at the grocery store). You could also add cheese, maybe mozzarella or provolone would go well. The recipe below makes A LOT of vegetables, way more than one sandwich needs but they are great left over and you can use them on sandwiches the rest of the week or as a side dish to dinner. I used gluten free bread but any type of bread, English muffins or rolls will work. Enjoy!
Ingredients:
Olive oil
1 head of asparagus: 2 inch dice
8 oz package of mushrooms- sliced
1 small zucchini-thinly sliced
1 bell pepper-red or green-sliced into 1/2" pieces
1 small onion-thinly sliced
2 sliced of bread or an English muffin
1 egg
Salt and pepper-to taste
Balsamic glaze
1. Preheat the oven to 400 degrees F. One a baking sheet, place diced asparagus, sliced mushrooms, sliced zucchini, sliced pepper and sliced onion. Coat all the vegetables with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they start to turn brown in spots and are cooked though. Remove from oven and set aside.
2. In a small non-stick pan coated with cooking spray or oil, add egg and cook over easy or over medium.
3. While the egg is cooking toast the bread. When the bread is toasted, add as much vegetables as you would like and drizzle with balsamic glaze. Top with egg and season with salt, pepper and more glaze.
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