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Herby egg and roasted tomato sandwiches recipe

Herby egg and roasted tomato sandwiches recipe

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Created by The Tesco Real Food team

We all know mornings can be hectic so get-ahead and prep yourself a gorgeous grab-and-go breakfast! Cooking herby eggs in a baking tray is a smart shortcut – simply slice into pieces and sandwich between an English muffin with some sweet roasted cherry tomatoes. Made with cottage cheese and spinach, the eggy filling is packed with protein. See method

Ingredients

  • 300g pack cherry tomatoes
  • 4 garlic cloves, skin on and lightly crushed
  • 1 tbsp olive oil
  • 2g fresh basil, chopped
  • 6 eggs
  • 100g fat-free cottage cheese
  • 50g spinach, finely chopped
  • 2g fresh parsley, finely chopped
  • 3g fresh dill, finely chopped
  • 5g salted butter, softened
  • 4 English muffins, halved
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1550kj
    369kcal     18%

  • Fat

    14g 20%

  • Saturates

    4g 19%

  • Sugars

    8g 8%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 35.2g Protein 23.4g Fibre 4.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the tomatoes, garlic and ½ tbsp oil in a baking dish and season well. Bake for 35-40 mins until the tomatoes have softened and released enough juice to become jammy, then stir through the basil. Squeeze the cooked garlic cloves from their skins; set aside to cool.
  2. Meanwhile, lightly grease a baking dish (roughly 30 x 18cm) with the remaining oil. Whisk the eggs, cottage cheese, spinach and herbs together in a bowl. Season, then pour into the prepared dish and bake for 12-15 mins alongside the tomatoes. Leave the herby egg to cool before slicing into 8 pieces.
  3. Mash the garlic with the butter until well combined. Lightly toast the muffins and spread each cut side with a little garlic butter.
  4. Divide the herby egg between the bottoms of each muffin, then spoon over a quarter of the tomatoes before sandwiching with the muffin top. Wrap each muffin in a layer of foil if planning to warm in the oven, or baking paper if planning to microwave.
  5. Store the wrapped sandwiches in the fridge for up to 4 days. Microwave in baking paper for 1-2 mins on high until piping hot. Alternatively, reheat in the oven at gas 6, 200°C, fan 180°C, still wrapped in foil, for 15-20 mins until piping hot throughout.

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