Morning GREENS Breakfast Sandwich
Recipe + Photos by Dawn Garcia
1-2 Fennel stalks
2 large kale leaves
1 cup spinach leaves
1/4 cup mint leaves
2 slices Udi’s Whole Grain bread
Pinch Ghost chili salt
3 Dried sage leaves
Pink Himalayan salt
Step 1: PREPARE VEGGIES
Thinly slice (vertically) fennel stalk. In skillet, add @Pasolivo Rosemary Olive Oil, cardamom, a few sprigs of sage. Once hot, add fennel. Lightly brown. Remove. Add kale and spinach and briefly pan fry (less than 15 seconds). Remove from heat.
Step 2: CUT
Cut cucumber vertically into relatively thin slices. Cut avocado into 5-6 slices.
Step 3: EGGS
In skillet, add more Rosemary Olive Oil. Crack both eggs (yolks in tact), sprinkle w ghost chili salt, pepper, cardamom, and small bits of sage. Fry keeping egg moist in the middle.
Step 4: PRESENTATION
Place toast on plate. Add a touch of olive oil and balsamic to taste. Layer: kale, fennel, cucumber, spinach, egg. Top w avocado and mint. Sprinkle w Himalayan salt and cracked pepper. Serve.
This is a green, healthy, protein, fiber-rich gluten-free breakfast.