This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
A totally gourmet Egg Florentine Toasted Sandwich, using basic ingredients to create something spectacular. Don’t let your lunchtime be boring, try this easy sandwich recipe for something special this week!
I mean who wouldn’t want to eat that? People often ask me if I eat all the leftovers of everything I make for Lauren Caris Cooks, and the truth is I do eat most of them. I try absolutely everything, obviously, and then I try and package up and save what I can for other meals.
But this sandwich… you can bet the minute I was done photographing it, I was sat down with it in my hands, aimed straight for my face. I didn’t even get a plate… ooops.
This is such a perfect sandwich for lunch because it’s healthy, filling and super easy. There’s nothing fancy going on here, but what you get out of it is a sandwich better than one you can get at a fancy deli, bonus! Give it a try this week, I promise you won’t be disappointed! And if Poached Eggs are your thing, learn how to Perfectly Poach an Egg here!
Egg Florentine Toasted Sandwich with Roasted Tomatoes
Makes 2 Large Sandwiches
A totally gourmet sandwich using basic ingredients to create something spectacular. Don’t let your lunchtime be boring, try this easy sandwich recipe for something special this week!
Bread of your Choice,
1 large handful Baby Spinach,
30g Cheddar Cheese, grated,
1.5 Tablespoons Mayonnaise,
10 cherry tomatoes (varied in colour if you can),
Salt and Pepper to taste.
1. Hard boil the eggs. Place the eggs into a saucepan and cover with cold water so that the eggs are fully submerged with about 1 inch of extra water on top. Place on a high heat and bring to a boil. Once the water is boiling, remove the saucepan from the heat and cover with a lid. Leave for 12 minutes. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool.
2. Drizzle the cherry tomatoes with a little olive oil, salt and pepper and roast at 200 degrees Celsius for 15 minutes.
3. Wash the spinach thoroughly and shake off any excess water. Place the spinach directly into a frying pan and heat on a medium heat until it is wilted. The water from washing will be enough for the spinach not to stick so there is no need for any oil in the pan. Roughly chop the spinach once it is wilted.
4. Roughly chop the eggs and mix with the mayonnaise, spinach, cheddar cheese, salt and pepper.
5. Assemble the sandwich and enjoy! I also used red onion as a garnish but this is optional if you don’t like raw onions.