Sweet Potato-Bun Scrambled Egg Sando

I’m not going to pretend this sando’s the neatest to eat with your hands, everyone. Either have it ‘open face/jacket’ style with a knife and a fork or get ready to clean up after yourself. Bright side? With all the nutrients of the sweet potato bun combined with everything else simple and refreshing, this is easily the most filling egg sandwich I’ve ever eaten.

Ingredients:

  • 1 prepared Sweet Potato Sando Bun, ‘long and thin’ style
  • 2 eggs
  • 1/2 small tomato, cut into 2-3 thin slices
  • 1/4 cup of fresh lettuce blend of your choice
  • 2-3 small red onion slices
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 1/4 cup water to scramble eggs

Special Equipment: Nonstick pan or iron skillet if available, if not, increase water to 1/2 cup for scrambling eggs; whisk; spatula

Prep time: 15 minutes
Yields: 1 sando (serving size will vary depending on sweet potato size)

Preparation:

  1. Optional: preheat oven to 350 degrees F and warm up your pre-prepped sando bun while preparing the fillings for about 10 minutes.
  2. Heat nonstick pan or skillet with water on medium high heat, until water starts to steam. Whisk together eggs and added seasonings in a bowl.
  3. Pour seasoned eggs into heated pan and let cook undisturbed for 1-2 minutes.
  4. Use spatula to stir and scrape the sides of the eggs in the pan, scrambling them and working quickly before water evaporates, about 2-3 minutes for soft-scrambled eggs. If you like harder-scrambled, add 1/4 a cup more water and continue scraping for an additional 2-3 more minutes.
  5. Layer the lettuce, red onion slices, and tomato slices inside the prepared sando bun, spreading apart evenly and leaving enough space for the eggs. Spoon the eggs last in between the other vegetables, close the sweet potato halves back together, (fitting it all in with a fork if necessary) and enjoy! Again, probably with a fork and knife, this one.

Yasmine’s Notes:
When I think of eggs, I normally think of them as a quintessential breakfast food. I know by far that I am not the only one in the world who thinks this… nor am I the only one who considers sandwiching eggs between two slices of something for a quick breakfast on the go.

What’s NOT as common a practice or thought pattern around the world, however, is sandwiching one’s eggs between two slices of straight-vegetable for breakfast. Certainly not at the time of this writing, at least!

And once I finished eating this sando, I realized two things— one, that I’d just eaten something both refreshing and simple in its flavors… and two, that I was STUFFED. More so than I have ever been eating my old ‘biscuit-bun with a sausage patty and cheese’ or ‘bread with some bacon in it’ vegetable-less egg breakfast-sandwich counterparts. With all of the nutrients that are present in the likes of baked sweet potatoes, fresh lettuces, tomatoes, and onions, there’s nothing stripped away here, unlike what has to be done to the average starch in order to process it into a bread, cake, or crepe.

Hence, while this sando may not be the kind of meal you can easily take with you on the go, (hello sliding scrambled eggs you’ll just have to fork up anyway,) I think you may notice just how much fuller and steadier you’ll be during the day by eating this nutrient-packed eggy treat.


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *