McDonald’s buys 2 billion eggs per year in the U.S. alone, and you can guarantee a large percentage off those are landing on their popular breakfast sandwiches. While you won’t find me grabbing a McMuffin at any of the nearby golden arches, I do find that sometimes there’s nothing more satisfying than a simple egg sandwich.

When eaten in moderation, eggs provide a great source of protein that can leave you satisfied all morning long. For vegetarians, they’re an important source of B12, a vitamin needed for proper functioning of the nervous system and blood formation and absent in all plant sources of food. (Although, vegans, rest assured, B12 is pumped into nearly all fortified cereals).

My favorite part about egg sandwiches? They can be made from start to finish in less than 10 minutes. Even fancy schmancy, gourmet-sounding ones like this require very minimal effort. With just 5 ingredients, this egg sandwich will have you feeling like you’re dining out at your favorite brunch place, but without the 60 minute waiting time. The key here is quality. Cage-free (local if you’re lucky!) eggs, fresh arugula, blue cheese with a flavor-depth tailored to your preference, and chewy, bakery-caliber bread. This is the kind of breakfast I want to eat all day long.



Arugula Blue Cheese Egg Sandwich

(Per sandwich)

  • -Olive oil
  • -1 sourdough roll
  • -1 jumbo egg
  • -Handful of arugula
  • -1 Tbsp. mild blue cheese, crumbled
  • -Salt and pepper, to taste

Split sourdough roll in half and toast. Drizzle with extra virgin olive oil and sprinkle with salt and pepper.

Meanwhile, heat small skillet over medium-high and lightly coat bottom with olive oil. Once oil is hot, crack egg into pan. Sprinkle with salt and pepper. Once bottom looks white, use a spatula and spoon to gently flip (so that yolk doesn’t crack).

Top one side of sourdough with handful of arugula and crumbled blue cheese. Place egg on top, and serve.

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0 Responses to Arugula Blue Cheese Egg Sandwich

  1. Conor Bofin says:

    I am a big fan of eggs. I have a friend who keeps chickens. He supplies eggs to me every couple of weeks. They are spectacularly good. I blogged about them a few weeks ago. Have a look. http://wp.me/p1NUXa-g7 The colour of the yoke tells all.
    Best,
    Conor

  2. I adore poached eggs! So much. This looks incredible. Love what you’ve done with the egg, its yolk is so vibrant in your fantastic photo.

  3. Amy says:

    This sounds so yummy this morning!! And beautiful picture. :-)

  4. trixfred30 says:

    Those eggs do look amazing the yolks look like they’re glowing!

  5. OH this looks heavenly!! Nick and I probably do eggs too often (haha, in fact we did them last night and I plan on doing a frittata tomorrow….but I use less yolks than the recipe calls for!). Thanks for sharing this recipe, I’m pinning it!

  6. I like the way you think… I can imagine this combo working nicely with soft scrambled tofu as well. Digging the idea of a tangy sourdough roll for contrast!

  7. I love egg sandwiches and this looks like an awesome recipe. Very nice!

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