As nourishing as it is beautiful, this colorful JUST Egg breakfast sandwich is a nutrition powerhouse layered with avocado, beet kraut and lightly dressed kale.
Makes 2 sandwiches
- 2 whole wheat buns
- 2 JUST Egg Folded, or 1 cup JUST Egg
- ½ an avocado, sliced
- ½ a bunch of curly green kale
- ¼ cup sauerkraut (we used beet kraut)
- Extra virgin olive oil
- Flaky salt
- Freshly ground black pepper
01 / 03
Steam the kale
Set a steamer basket over high heat. Remove the tough ribs from the kale and chop roughly. Lightly steam the kale until bright green and tender, 1 to 3 minutes. Remove from the steamer and dress it with a bit of olive oil, salt and pepper.
02 / 03
Cook the JUST Egg
If using JUST Egg Folded, heat in a toaster, oven, skillet or microwave according to the directions on the box.
If using JUST Egg, scramble like an egg in nonstick skillet over medium heat with a bit of oil. Stir occasionally, letting it set into large curds that will hold together nicely in a breakfast sandwich. Once the liquid is cooked through, remove from the heat.
03 / 03
Assemble the sandwich
Lightly toast the buns. Layer each bottom bun with sliced avocado, sprinkling the avocado with flaky salt and black pepper. Top the avocado with the JUST Egg, followed by the steamed kale and kraut. Close the sandwich and enjoy immediately.
Folded or pourable?
You can use either version of JUST Egg in this recipe.
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