HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconScrambled Egg Sandos
Scrambled Egg Sandos

Scrambled Egg Sandos

with Gouda, Sweet Potato Rounds & Arugula Salad

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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!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

1 unit


1 unit


2 unit



2 tablespoon

Sour Cream


1 tablespoon

Tuscan Heat Spice

4 tablespoon



2 slice

Gouda Cheese


2 unit

Potato Buns

(ContainsEggs, Milk, Wheat, Soy)

2 ounce


Not included in your delivery

1 teaspoon

Cooking Oil

1.5 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1090 kcal
Fat53 g
Saturated Fat19 g
Carbohydrate134 g
Sugar27 g
Dietary Fiber17 g
Protein24 g
Cholesterol260 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Small Bowl
Small Pan
Large Bowl
Instructionsarrow up iconarrow up icon

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potato into ¼-inch-thick rounds. Quarter lemon. Halve tomato; slice one half into ¼-inch-thick rounds and dice remaining tomato into ¼-inch pieces (slice one tomato and dice the other for 4 servings). Transfer diced tomato to a large bowl; season with salt and pepper. • Halve the buns.


• 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, ¼ tsp Tuscan Heat Spice (be sure to measure–we sent more), ¼ tsp salt, and pepper (for 4 servings, use 4 TBSP water, ½ tsp Tuscan Heat Spice, and ½ tsp salt) until thoroughly combined. • 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 ½ TBSP butter (1 TBSP for 4 servings) in a medium, preferably nonstick, pan (large pan for 4) over medium heat. Pour in egg mixture; cook, undisturbed, until just set, 30-45 seconds. Continue to cook, stirring and folding occasionally, until eggs are scrambled to preference, 4-5 minutes. 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 ½ TBSP butter in pan used for eggs over medium heat (for 4 servings, work in batches, adding ½ TBSP butter for each batch). Add buns, cut sides down; toast until golden brown, 1-3 minutes. • While buns toast, in a large bowl, combine diced tomato, half the arugula, ½ tsp olive oil (1 tsp for 4), juice from one lemon wedge (juice from two wedges for 4), salt, and pepper.


• Spread cut sides of buns with a thin layer of aioli. Fill buns with remaining arugula, tomato rounds, and gouda topped scrambled eggs. • Divide sandos, sweet potato rounds, and salad between plates. Serve with remaining lemon wedges and remaining aioli on the side.