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Farmers Breakfast Sandwich

Updated: Sep 12, 2020

Delicious. Delicious. Delicious. This is how I describe this sandwich. I made it for breakfast but it is also perfect for lunch. Slices of butternut squash are roasted and then nestled on artisan rolls which have been coated with kale pesto. The squash is then topped with perfectly cooked eggs, sage, pumpkin seeds and then seasoned. The result is the best egg sandwich ever .

Ingredients for Farmers Breakfast Sandwich:

2 servings

artisan rolls, I used one 9" roll for 2 servings

3 eggs

*about 4 generous teaspoons Kale Pesto, Click HERE for the recipe

2-4 1/4 inch slices butternut squash

extra virgin olive oil

a few sage leaves

1 - 2 tablespoons pumpkin seeds

Kosher salt

black pepper

You will also need a non-stick pan.

Time-Saving Tip: I usually have some Kale Pesto in the freezer. If you don't have time to make it you can substitute pre-packaged pesto.

Let's see what we need.

Now we can cook.

Preheat the oven to 450-degrees. Once the squash has been sliced rub at 1/2 teaspoon of olive oil on them. Season with salt and pepper and bake until tender, about 15 minutes. Set aside.

I like to crack all of the eggs into a small bowl instead of cracking them directly into the pan. I think it's less mess and there is more control pouring the egg into the pan. Since there will be pesto in the sandwich I didn't want to cook the eggs in any fat. I wanted them to taste perfectly clean. So I "fried" them in water. I put 3 tablespoons of water into the pan, a tablespoon for each egg, and heated the water. I then added the eggs by carefully pouring one at a time from the bowl. Once all of the eggs have been added cover the pan with foil. Cook until eggs are done. The eggs should be cooked fairly well but still soft to the touch.

Now it's time to build the sandwich. Spread the bottom of the roll with 2 teaspoons of pesto, a layer of butternut squash and then sprinkle with some torn sage leaves. Carefully transfer the eggs from the pan to the sandwich. Sprinkle some pumpkin seed on top and season with salt and pepper. Before closing the sandwich add 2 more teaspoons to the top piece of the bread. You will most likely have different sized bread so you can adjust the amount of everything accordingly.

It's ready! Doesn't it look amazing? This Farmers Breakfast Sandwich is unbelievably delicious. The flavors go together so well and I love using seasonal produce whenever I can. Give this a try and I am sure you will love it, too.



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