Classic Egg Sandwich With Roasted Carrot Basil Spread (Gluten Free, Dairy Free)

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The egg sandwich, or open-faced egg on toast is such a classic. I love enjoying it for a quick, balanced meal on my way to work during the week, or at a bit slower of a pace over the weekend. Sometimes, though, I like to play around with the classic a bit, and give it a unique twist.

One of these instances really stuck, because of this amazing spread that served as the foundation on gluten-free toast. I'm a big fan of roasted carrots with their subtle sweetness and beautiful vibrant orange color, so I thought that was a good place to start. Then, because I'd never seen it done before and I like to push the envelope a bit, I decided to try it as the base of a spread along with basil. Let me tell you -- this is such an amazing, unexpected combination of flavors! And the spread couldn't be easier to make. 

Here's the super simple recipe:

Classic Egg Sandwich With Roasted Carrot Basil Spread
Serves: Makes 1 sandwich
Ingredients
  • 4 large carrots
  • 1/2 cup fresh basil
  • 1/2 tsp avocado oil
  • a few pinches sea salt or real mineral salt
  • 1 organic, pasture-raised egg
  • 2 cups fresh baby spinach
  • 2 slices gluten free bread (my favorite is Simple Kneads)
Instructions
  1. Preheat the oven to 400°F.
  2. Slice carrots into 1-inch pieces, and then slice each piece in half, length-wise, so that each piece has a flat side.
  3. Spray a parchment-lined baking sheet lightly with avocado oil, and place each carrot flat-side-down onto the sheet. Roast in the oven for 12 minutes before flipping each piece, then roast for another 10 minutes. Remove from oven once cooked through (should be fork-tender and sweet), and allow to cool for about 10 minutes.
  4. Once cool, put roasted carrots, basil, and a few pinches of salt into a food processor or blender, and pulse until combined and smooth.
  5. Meanwhile, in a small pan, heat a small drizzle or spray of avocado oil, and wilt the spinach over medium heat. Once wilted, set aside.
  6. In the same pan (with the spinach removed and set aside), heat a drizzle of avocado oil on medium heat.
  7. Once hot, crack the egg into the pan, and turn heat down to medium-low. Allow egg to cook on low/medium-heat until the whites are set, then remove from heat.
  8. Meanwhile, toast the gluten free bread.
  9. Once the bread is toasted, spread the carrot-basil spread on one piece of toast, top with wilted spinach, and add the egg.
  10. Enjoy immediately.

Classic Egg Sandwich With Roasted Carrot Basil Spread Classic Egg Sandwich With Roasted Carrot Basil Spread Classic Egg Sandwich With Roasted Carrot Basil Spread Classic Egg Sandwich With Roasted Carrot Basil Spread

Classic Egg Sandwich With Roasted Carrot Basil Spread

Classic Egg Sandwich with Carrot Basil Spread