Scrambled Egg Sandos
with Gouda, Sweet Potato Rounds & Arugula Salad
- Milk
- Eggs
- Soy
- Wheat
Looking for a dynamic dinner, hearty breakfast, or a brunch crowd-pleaser? Meet the scrambled egg sando. Toasty buns are slathered with an herby aïoli, then filled with arugula, sliced tomato, and scrambled eggs topped with melty gouda. Roasted sweet potato rounds star on the side, along with a lemony arugula salad, for what’s bound to be the most important (and delicious) meal of the day!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
2 unit
Eggs
(Contains: Eggs)
1 unit
Lemon
1 unit
Sweet Potato
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
1 unit
Tomato
1 tablespoon
Tuscan Heat Spice
2 unit
Potato Buns
(Contains: Soy, Wheat)
Not included in your delivery
1.5 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice sweet potato into 1⁄4-inch-thick rounds. Quarter lemon. Halve buns. Slice half the tomato into 1⁄4-inch- thick rounds; dice remaining tomato into 1⁄4-inch pieces. Transfer diced tomato to a large bowl; season with salt and pepper.
• Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 18-20 minutes.
• While sweet potato roasts, in a medium bowl, whisk together eggs*, sour cream, 2 TBSP water, 1⁄4 tsp Tuscan Heat Spice (be sure to measure—we sent more), 1⁄4 tsp salt, and pepper until thoroughly combined. (For 4 servings, use 4 TBSP water, 1⁄2 tsp Tuscan Heat Spice, and 1⁄2 tsp salt.) • In a small bowl, combine mayonnaise, 1 tsp Tuscan Heat Spice, 1 tsp olive oil, juice from one lemon wedge, a pinch of salt, and pepper. (For 4, use 2 tsp Tuscan Heat Spice, 2 tsp olive oil, and juice from two lemon wedges.)
• Melt 1⁄2 TBSP butter (1 TBSP for 4 servings) in a medium, preferably nonstick, pan (use a large pan for 4) over medium heat. Pour in egg mixture; cook, undisturbed, until just set, 30-45 seconds. • Continue to cook, gently stirring in a figure-eight pattern, until curds form and eggs are scrambled to preference. Turn off heat; transfer to a plate and divide into two even piles (four piles for 4). Top each pile with gouda. Wipe out pan.
• Melt 1⁄2 TBSP butter in pan used for eggs over medium heat. Add buns, cut sides down; toast until golden brown, 1-3 minutes. (For 4 servings, work in batches, adding 1⁄2 TBSP butter for each batch.) • While buns toast, add half the arugula, 1⁄2 tsp olive oil (1 tsp for 4), and juice from one lemon wedge (two wedges for 4) to bowl with diced tomato. Season with salt and pepper. Toss to combine.
• Spread cut sides of buns with a thin layer of aioli. Fill buns with remaining arugula, sliced tomato, and gouda- topped scrambled eggs. • Divide sandos, sweet potatoes, and salad between plates. Serve with remaining lemon wedges and remaining aioli on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of flavors, especially praising the Tuscan Heat spice and herby aioli 🍲.
- Ease of prep: Some found it surprisingly simple to make, while others felt it involved more work than expected for a sandwich.
- Suggestions: Consider adding an extra egg per serving for a heartier meal; some preferred less water in the eggs for fluffier texture.
- Portions: Several mentioned the sweet potato serving was too small; adding more or doubling the amount would improve the meal.
- Bread choice: A few suggested using sturdier bread like ciabatta or sourdough to better hold the fillings.
Reviews from our home cooks
So many things came together to make a simple sandwich absolutely fabulous! The addition of sour cream added to the eggs before cooking, the aioli, the buns toasted with butter & the Gouda came together to make a truly memorable recipe I will keep.
I wasn't expecting much from this meal (I mean it's an Egg sandwich!) but oh boy was it delicious! I think the aioli was the highlight of this dish. I had some left over and used it as a sauce side for the sweet potatoes and it was great!
Omgosh this was so good. I did cook 4 slices of bacon in oven, because I know my family. I would definitely make more aioli. It was so good that I dipped sweet potato slices in until I realized I needed it for the buns. I did think the eggs were a little watery so I added an egg white. Next time I would only add 1 tbsp of water. Very good fancy adult BLT.
Spices on the egg were really good. The tip on how to scramble was a great pointer
This one was unique and we really enjoyed it. I loved eating the sweet potato this way. Only critique, is the eggs slip and fall off the sandwich easy.
Surprised that I liked the sweet potatoes so much! The sandwiches I had with bacon and they were really good. I don't love these kind of plain arugula, olive oil and tomato salads. The only reason this one was good was because I traded the Roma tomatoes for some of my mom's garden grown tomatoes. The aioli was great too.
The sandwich and potatoes are delicious, but arugula does not make a good salad. The flavor is too weird. It's good on the sandwich, but I would like this more if there were more potatoes and no side salad. Just a little bit to put on the sandwich.
There was waaaay too much aioli in our opinion; we used maybe a quarter of it and had plenty enough for the flavor to have quite a strong presence. Unless people are slathering their sweet potato wedges in it too (which they don't need, they're delicious on their own), I would say you could easily halve the amount.
This is a great sandwich but the single sweet potato is not enough and I think an English muffin or a bagel is better with a sandwich like this rather than a bun. The bun takes away from the flavor.
2 eggs for 2 people isn't enough. I added an extra & made the other ingredients as if it was for 4. Tasty! Savory & satisfying; didn't feel like "breakfast" for dinner. Was substantial
