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Smoky Breakfast Sandwich


  • Yield: 4 sandwiches 1x

Ingredients

Scale
  • Cauliflower Steaks
  • one head of cauliflower
  • salt
  • oil
  • Smoky Chimichurri
  • 3 tbsp. olive oil, divided
  • 2 cloves garlic, minced
  • a large thumb tip of jalapeño, minced*
  • 1/4 tsp. kosher salt
  • 2 tbsp. water
  • 2 tbsp. fresh oregano, chopped and lightly packed
  • 2 tbsp. fresh thyme, chopped and lightly packed
  • 1/2 tsp. smoked paprika
  • Sandwich
  • 8 slices Daves’ Killer Bread 21 Whole Grains and Seeds Thin-Slice
  • 4 eggs
  • microgreens

Instructions

  1. Prepare the cauliflower steaks. Preheat the oven to 425°. Line a baking sheet with parchment paper. Set aside. Wash and dry the cauliflower. Pull off any leaves but leave the stem intact. With the head sitting upright, cut in half. Then make two more down cuts on each half, about an inch apart. You’ll be left with 4 cauliflower steaks. Carefully place on baking sheet. Depending on the cauliflower head, the steaks may fall apart. That’s ok. Drizzle liberally with oil and sprinkle with flaky kosher salt. Bake for 15 minutes. Flip. Then bake another 15 until lightly charred.
  2. Meanwhile, prepare the chimichurri. This can be made a couple days in advance and stored in the fridge. In a small skillet, add 2 tablespoons of the oil, garlic, jalapeño, and salt. Cook on medium low for about 3 minutes to soften not brown. Remove from heat. Stir in remaining oil, water, chopped herbs, and paprika. Stir together and set aside. If making ahead of time, allow to sit for 10 minutes in the warmed pan before removing and storing for later use.
  3. Assemble. Just before serving, lightly toast bread. Cook eggs sunny-side up or scrambled. I use this method to cook sunny-side eggs with this pan. Rinse and dry microgreens. On one piece of toasted bread, top with a cauliflower steak, microgreens, egg, chimichurri, and another piece of bread. Serve immediately.

Notes

*If jalapeños are too spicy for your palette, opt for a milder pepper.

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