Think roasted broccoli is just for dinner?! How about on a sandwich. Trust me, it's a good idea. The broccoli pairs well with every ingredient in this dish. I hope you enjoy it!!
Broccoli | 3 Cup (48 tbs) (((cut into small pieces))) | |
Broccoli leaves/Spinach | 1/2 Cup (8 tbs) | |
Olive oil | 2 Teaspoon | |
Garlic salt/Sea salt | 1/4 Teaspoon | |
Pepper | To Taste | |
Green onion | 1/4 Cup (4 tbs) (((chopped))) | |
Dijon mustard | 1 Tablespoon | |
Parmesan cheese | 2 Ounce (((grated))) | |
Lemon wedges | 2 | |
Eggs | 2 | |
Bread rolls/Crusty bread | 2 |
GETTING READY:
1. Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, 1/4 t salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it’s slightly crispy).
MAKING:
2. Cook eggs, sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you’re using a cast iron), until yolk is to desired doneness.
3. Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!).
SERVING:
4. Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.
5. Enjoy!
Serving size
Calories 445Calories from Fat 181
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 1043 mg43.46%
Total Carbohydrates 42 g14%
Dietary Fiber 8 g32%
Sugars 6 g
Protein 30 g60%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet