Our favourite sandwiches for mornings on the go
- Prep time
- Cooking time
5 to 20 minutes
- 6 sandwiches
- 3 slices of La Récolte de St-Méthode 9 Grain Bread
- 4 eggs
- 5 or 6 button mushrooms, chopped
- 1/4 cup baby spinach, chopped
- 65 ml (1/4 cup) Allégro 4% cheese, grated
- ½ small onion, diced
- Salt and pepper to taste
Preheat the oven to 190o C (375o F). Using a rolling pin, flatten the slices of bread and cut them in half. Place each slice in a muffin mould, as you would with pie dough. Set aside.
Crack the eggs in a large bowl and beat them. Add the mushrooms, spinach, cheese, and onion. Season with salt and pepper.
Pour the egg mixture over the bread slices in the muffin pan. Bake for 15 to 20 minutes. Enjoy right away or the next day.
These sandwiches can be eaten hot, warm, or cold… it’s up to you!
*Recipe and picture courstesy of Petite Vanille