Scrambled Egg Sandos
with Gouda, Sweet Potato Rounds & Arugula Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
1 unit
Lemon
1 unit
Tomato
2 unit
Eggs
(Contains: Eggs)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
2 unit
Potato Buns
(Contains: Eggs, Milk, Soy, Wheat)
2 ounce
Arugula
Not included in your delivery
1 teaspoon
Cooking Oil
1.5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
