A totally gourmet Egg Florentine Toasted Sandwich, using basic ingredients to create something spectacular. Don’t let your lunchtime be boring, try this easy sandwich recipe for something special this week!
I mean who wouldn’t want to eat that?
People often ask me if I eat all the leftovers of everything I make for Lauren Caris Cooks, and the truth is I do eat most of them.
I try absolutely everything, obviously, and then I try and package up and save what I can for other meals.
But this sandwich… You can bet the minute I was done photographing it, I was sat down with it in my hands, aimed straight for my face.
I didn’t even get a plate… oops.
This is such a perfect sandwich for lunch because it’s healthy, filling and super easy.
There’s nothing fancy going on here, but what you get out of it is a sandwich better than one you can get at a fancy deli, bonus!
Give it a try this week, I promise you won’t be disappointed!
And if Poached Eggs are your thing, learn how to Perfectly Poach an Egg here!
Egg Florentine Toasted Sandwich with Roasted Tomatoes
Ingredients
- 2 slices bread of your choice
- 2 eggs
- 1 cup baby spinach
- 2 tbsp. cheddar cheese grated
- 1½ tbsp. mayonnaise
- 10 cherry tomatoes varied in color if you can
- salt and pepper to taste
Instructions
- Hard boil the eggs. Place the eggs into a saucepan and cover with cold water so that the eggs are fully submerged with about 1 inch of extra water on top. Place on a high heat and bring to a boil. Once the water is boiling, remove the saucepan from the heat and cover with a lid. Leave for 12 minutes. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool.
- Drizzle the cherry tomatoes with a little olive oil, salt and pepper and roast at 392⁰F (200⁰C) for 15 minutes.
- Wash the spinach thoroughly and shake off any excess water. Place the spinach directly into a frying pan and heat on a medium heat until it is wilted. The water from washing will be enough for the spinach not to stick so there is no need for any oil in the pan. Roughly chop the spinach once it is wilted.
- While the spinach is sautéing, toast your bread to your preferred doneness.
- Roughly chop the eggs and mix with the mayonnaise, spinach, cheddar cheese, salt and pepper.
- Assemble the sandwich and enjoy! I also used red onion as a garnish but this is optional if you don’t like raw onions. Serve immediatly.
This is right up my alley!
Yay! Hope you enjoy it! xx
Oh my goodness. This looks so good! …further proof veggie food is the best food!
Hehe woop woop go Veggie food!!
No plate! I can’t believe it Lauren :-)
Seriously, this sandwich looks amazing and your photos too!! Happy weekend :-) :-)
Hehe thanks Johlene!
Oh yes I love a good egg sandwich and this is one pimped up egg sarni. It looks amazing and your photos are beautiful.
Thanks Rebecca! Yes it’s definitely pimped up!