Vegetarian Open-faced Breakfast Sandwich

Vegetarian Open-faced Breakfast Sandwich

Print pagePDF pageEmail page

This is a recipe carnivores will love. Add this dish to your breakfast/brunch rotation and your diners will not miss the meat.

Ingredients (for 2):

2 Whole-wheat English Muffins
2 Roma Tomatoes
1 Ripe Avocado
4 Cloves of Garlic
1/2 Dozen of Fresh Basil
Feta Cheese
1/2 Teaspoon of Sea Salt
1/2 Teaspoon of Coarse Black Pepper
2 Tablespoons of Basil Olive Oil (or any extra virgin olive oil will do)

Preparation:

Preheat oven to 425 degrees. Cut Roma tomatoes in half, lengthwise. Drizzle with olive oil, then sprinkle with salt & pepper. Place in an aluminum pan and place in oven for about 30 minutes.

 

Roma Tomatoes
Roma Tomatoes
Tomatoes & Garlic
Tomatoes & Garlic
Roasted Garlic
Roasted Garlic

 

 

 

 

 

After 20 minutes place the garlic cloves along side the tomatoes in the oven. Cook for the remaining 10 minutes. Garlic should be roasted and very soft to the touch. Squeeze the garlic pulp out of the skins. If garlic is over-roasted, slice the garlic and smear over toasted English muffin.

Roasted Garlic Spread on Toasted English Muffin
Roasted Garlic Spread on Toasted English Muffin

Cut avocados in half, lengthwise. Remove pits. Remove from skins. Slice each avocado as thin as you can. I use a mandarin. Each English muffin should get half of avocado.

Halved Avocado
Halved Avocado
Sliced Avocado
Sliced Avocado

 

 

 

 

 

 

 

 

 

Arrange fresh basil leaves on avocado. Substitutes for basil are spinach, and my personal favorite, arugula. You can even combine the greens.

 

Fresh Basil
Fresh Basil

Placed roasted tomatoes atop the sandwich. (Best when served warm.) Drizzle basil olive oil as a finisher (or extra virgin olive oil). Sprinkle feta cheese and grated Parmesan. Garnish with fresh rosemary.

 

Leave a Reply

Your email address will not be published. Required fields are marked *