I “crave” a hearty breakfast sandwich probably about once a week. How ‘bout you? Though, I never seem to make the same exact sandwich twice since I like to keep it highly seasonal and use whatever ingredients I have on hand. But there are a few things that are consistent … my breakfast sandwich always includes an organic egg (sometimes two!), lots of veggies, and plenty of flavor. It’s basically a loose inspiration of a fast food breakfast sandwich, but you’ll never find preservative-laden sausage or Canadian bacon or overly-processed American cheese on mine … and they’re not missed!
This version includes sage flowers, which kinda provide a sausage-like flavor essence. Though do top it with whatever edible flowers you have. Chive blossoms are lovely here, too. Don’t have flowers? Add a few fresh basil leaves or fried sage leaves. This sandwich also has hummus and avocado for luxuriousness (and a little sloppiness, at least for me!). Everything is stuffed in an “everything” whole grain bagel. I cut the bagel into three rounds and only use two for the sandwich to prevent carb overload. Of course, the remaining round can be saved for later. Altogether, it’s a nourishing full meal in one! Hope you enjoy!
Note: “Sandwich Upgrades” is the theme for this month’s Recipe Redux.
breakfast egg sandwich with sage flowers
Yield: 1 serving
Serving size: 1 sandwich
1 whole grain “everything” bagel
- 2 or 3 tablespoons hummus of choice (see recipe below for sweet potato & sage hummus)
- 1 tablespoon fresh sage flowers or other edible flowers
- 1/3 of a Hass avocado, sliced
- 1/8 teaspoon sea salt
- 3 slices small vine-ripened tomato
- 1 large thin slice red onion, separated into rings
- 1/2 cup packed baby arugula
- 1/2 teaspoon lemon juice
- 1 teaspoon avocado oil, divided
- 1 large organic egg