{"id":32260,"date":"2015-09-08T15:21:54","date_gmt":"2015-09-08T19:21:54","guid":{"rendered":"http:\/\/wanderlust.com\/?p=32260"},"modified":"2015-09-09T15:19:01","modified_gmt":"2015-09-09T19:19:01","slug":"recipe-soft-scramble-open-face-sandwich","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/fr\/journal\/recipe-soft-scramble-open-face-sandwich\/","title":{"rendered":"Recipe: Soft Scramble Open Face Sandwich"},"content":{"rendered":"

This recipe is part of a\u00a0new series,\u00a0From the Wanderlust Kitchen<\/a><\/strong>, celebrating real, good food. Receive a digital cookbook of this season’s recipes by\u00a0signing up here<\/a>.<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Need one more reason to love eggs?\u00a0Wanderlust Hollywood<\/a> executive chef Seamus Mullen exalts them to superfood status.<\/p>\n

\u00ab\u00a0<\/span>In my book, eggs are a superfood, and they should always be cooked gently,\u00a0\u00bb says Seamus. \u00ab\u00a0This open face sandwich is one of the nicest ways to prepare eggs, softly scrambling them and loading them with lots of veggie goodness.\u00a0\u00bb<\/span><\/p>\n

Soft, creamy eggs mixed with your favorite seasonal vegetables? Super, indeed.<\/p>\n

Soft Scramble Open Face Sandwich<\/h3>\n

Are you trying this recipe at home? Let us know with #WanderlustKitchen.<\/em><\/p>\n

INGREDIENTS<\/b><\/p>\n

1 slice sourdough toast
\n<\/span>3 slices Heritage bacon, crispy
\n<\/span>3 eggs, beaten
\n<\/span>Salt and pepper
\n<\/span>1 tbsp\u00a0grass-fed butter
\n<\/span>1 tsp extra virgin olive oil
\n<\/span>1 tsp brunoise shallot
\n<\/span>1 patty pan squash, cut into organic shapes
\n<\/span>1 asparagus, cut into 1\u201d pieces
\n<\/span>1 tsp white balsamic vinegar
\n<\/span>1\/2 cup dandelion greens, cut into 1\u201d pieces
\n<\/span>2 tbsp Humbolt Fog cheese
\n<\/span>Sungold tomatoes, to garnish
\n<\/span>Squash blossoms, torn to garnish
\n<\/span>Basil to garnish<\/span><\/p>\n

DIRECTIONS<\/strong><\/p>\n

In a small non-stick pan, sweat shallots in extra virgin olive oil. Add asparagus and squash and lightly saute for 2 minutes.<\/span><\/p>\n

Deglaze with vinegar. Add a small pat of butter and add eggs, gently scrambling. As eggs come together, fold in greens. Add cheese.<\/p>\n

Place three strips of bacon on toast, top with eggs. Garnish with tomatoes, squash petals, herbs and olive oil.<\/span><\/p>\n

Makes 1 sandwich\u00a0<\/em><\/p>\n

Photo by Melissa Ryan<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Hungry for more from\u00a0the Wanderlust Kitchen?<\/h3>\n

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.\u00a0<\/em><\/p>\n\r\n