It was my birthday a few weeks ago and my absolute favorite gift was the Sprouted Kitchen cookbook that I received! It’s full of tasty whole food recipes. Every recipe is one that I haven’t heard of before and usually includes some weird combinations that I wouldn’t have tried otherwise. (Every attempt has been a success!) The Breakfast Panini, that I tried today was actually off of the authors website, I really recommend that you check it out!
BREAKFAST PANINI // Makes 2
If you don’t have a panini press or grill pan, you can use a saucepan and wrap something heavy in foil, to use as a weight to press down on the sandwich.
4 Slices Whole Grain Bread
½ Cup Fresh Spinach Leaves
2 Scallions, Chopped
3 Eggs, 2 Egg Whites
2 tbsp. Milk
½ tsp. Garlic Salt
Cooking Spray
If you don’t have a panini press or grill pan, you can use a saucepan and wrap something heavy in foil, to use as a weight to press down on the sandwich.
4 Slices Whole Grain Bread
½ Cup Fresh Spinach Leaves
2 Scallions, Chopped
3 Eggs, 2 Egg Whites
2 tbsp. Milk
½ tsp. Garlic Salt
Cooking Spray
Spread:
1/2 Cup Goat Cheese
1 tbsp. Grainy/Dijon Mustard*
3 tbsp. Basil, Chopped (any green herb of choice will work)
1 tsp. Milk
1 tsp. Lemon Pepper
1/2 Cup Goat Cheese
1 tbsp. Grainy/Dijon Mustard*
3 tbsp. Basil, Chopped (any green herb of choice will work)
1 tsp. Milk
1 tsp. Lemon Pepper
Directions
1. Heat a nonstick skillet to medium heat. Combine eggs and egg whites in a bowl, add milk and garlic salt and whisk them until well combined and frothy. Spray the pan.
2. Add the scallions to the eggs and pour them into the pan. Let them cook about 2 minutes with the lid on, lift up on the edges with a spatula and let the liquid egg drain beneath, cook another minute. You are trying to make a rectangle of this egg mix, like an omelette.
3. When it begins to set, fold over both edges towards the middle and flip it over, cover the eggs and turn off the heat.
4. In the meantime, add the spread ingredients to a bowl and combine with a fork.
5. Toast your bread slices on the panini or grill pan for a minute for a very slight toast. Evenly spread a generous tbsp. on each slice of bread. Divide the spinach leaves on two slices. Cut the egg rectangle in half so you have two squares, and put one half on the spinach leaves. Press the other slice of bread on top of the sandwich goodies.
6. Heat your panini press/ grill pan, rub a lil olive oil on the outside of the bread and sprinkle with salt, put in the panini and warm through for about 6 to 8 minutes. If you are using a grill pan, flip the panini half way through.
2. Add the scallions to the eggs and pour them into the pan. Let them cook about 2 minutes with the lid on, lift up on the edges with a spatula and let the liquid egg drain beneath, cook another minute. You are trying to make a rectangle of this egg mix, like an omelette.
3. When it begins to set, fold over both edges towards the middle and flip it over, cover the eggs and turn off the heat.
4. In the meantime, add the spread ingredients to a bowl and combine with a fork.
5. Toast your bread slices on the panini or grill pan for a minute for a very slight toast. Evenly spread a generous tbsp. on each slice of bread. Divide the spinach leaves on two slices. Cut the egg rectangle in half so you have two squares, and put one half on the spinach leaves. Press the other slice of bread on top of the sandwich goodies.
6. Heat your panini press/ grill pan, rub a lil olive oil on the outside of the bread and sprinkle with salt, put in the panini and warm through for about 6 to 8 minutes. If you are using a grill pan, flip the panini half way through.
*Dijon has more of a ‘mustard’ flavor while the ‘whole grain’ is more delicate. Hugh prefers the delicate, I think it would have been better with Dijon, but that’s you’re call.
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