This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.
Need one more reason to love eggs? Wanderlust Hollywood executive chef Seamus Mullen exalts them to superfood status.
“In my book, eggs are a superfood, and they should always be cooked gently,” says Seamus. “This open face sandwich is one of the nicest ways to prepare eggs, softly scrambling them and loading them with lots of veggie goodness.”
Soft, creamy eggs mixed with your favorite seasonal vegetables? Super, indeed.
Soft Scramble Open Face Sandwich
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1 slice sourdough toast
3 slices Heritage bacon, crispy
3 eggs, beaten
Salt and pepper
1 tbsp grass-fed butter
1 tsp extra virgin olive oil
1 tsp brunoise shallot
1 patty pan squash, cut into organic shapes
1 asparagus, cut into 1” pieces
1 tsp white balsamic vinegar
1/2 cup dandelion greens, cut into 1” pieces
2 tbsp Humbolt Fog cheese
Sungold tomatoes, to garnish
Squash blossoms, torn to garnish
Basil to garnish
In a small non-stick pan, sweat shallots in extra virgin olive oil. Add asparagus and squash and lightly saute for 2 minutes.
Deglaze with vinegar. Add a small pat of butter and add eggs, gently scrambling. As eggs come together, fold in greens. Add cheese.
Place three strips of bacon on toast, top with eggs. Garnish with tomatoes, squash petals, herbs and olive oil.
Makes 1 sandwich
Photo by Melissa Ryan
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