So here’s my really delicious, super-quick, super-easy,
Eggy-drip Toasted Sandwich
recipe.
To explain, this sandwich is Gluten Free, Vegetarian-friendly, and easily made Dairy-free with a quick swap on your milk choice.
Also, it makes the perfect savoury breakfast or would also work as a lunch or quick dinner one night in the week because its packed with veggies and protein from your lovely large egg. I’ve also added a little spice to this one with the spicy mayonnaise too.
Don’t be put off by this spice though!
Honestly, it’s not hot (unless you specifically buy a very hot mayonnaise, which is totally up to you!), instead what you get is a lovely depth of flavour which you just wouldn’t get from the sandwich without the spicy mayo’ addition.
Do give it a go and share your attempts at deliciousness with me!
You can also leave a comment and let me know how you like to make yours – any special additions that you’ve made or change-up’s in ingredients, for example??
Either way, I want to know 🙂
Happy Gluten Free Cooking !
Gem Xo
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What ingredients do you need to make the Eggy-drip Toasted Sandwich?
For this delicious recipe, you’ll need the following ingredients:
1. 2 x Slices of Gluten free bread
(I like to use seeded for this but feel free to use whatever GF bread you like).
2. 1 x Large egg
(Organic, if you can get, but don’t worry if not as any egg will do).
3. 1 Tbsp of Milk
(I use lacto-free skimmed usually, but I’ve also made this with soya and almond milk before. Literally, any milk or milk substitute will do as you’re only using a small amount and what you use won’t interfere with the overall flavour of the sandwich).
4. 4 Slices of Cucumber
(Organic, again, and if you can get it, otherwise the usual will do just as well).
5. 4 Slices of 1 Large Tomato
(Sometimes I only have cherry tomato’s in the fridge and I halve these and add them instead of using a large tomato).
6. 2 Tbsp’s of Spicy Mayonnaise
(Importantly, please don’t shy away from the spicy mayo ingredient, as this is what MAKES this sandwich. If you’re spice-adverse, rest assured most spicy mayo’s are not spicy at all, but simply add a lovely warmth and added depth of flavour. In this sandwich the flavour just won’t be the same using a normal type of Mayo’)!
7. 1 Handful of Salad Leaves
(I used Spinach in the video but honestly, any crispy salad leaves will do in this recipe).
8. Salt and Pepper – to taste.
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Nutritional Information for Eggy-drip Toasted Sandwich
Here’s a summary of the nutritional information per serving for you below.
This information was created using the WHISK companies online nutrition calculator for recipe makers.
I use Whisk a lot for my recipe organisation, such as saving recipes to the app via URL links, creating shopping lists, and for it’s ability to help you create meal plans.
It’s totally free by the way!
Honestly, I freakin’ love this app and would highly recommend it to everyone !
You can check it out here on Whisk’s website:
Whisk – The Ultimate Cooking App
Nutrition per serving:
Calories 316.49 kcal 16%
Total Fat 27g 39%
Carbs 7.46g 3%
Sugars 3.08g 3%
Protein 7.82g 16%
Sodium 285.48mg 14%
Fibre 1.29g 5%
Percent Daily Values based on a 2,000 calorie diet.
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How do you make the Eggy-drip Toasted Sandwich?
- Firstly, let’s assume you’ve read the first step already and you’ve got your ingredients out and ready to go. After that, gather up everything else you’re going to need to make this recipe. This includes: a frying pan, a bowl for mixing, a fork, a butter knife, a sharp cutting knife, a cutting board, a tbsp measurer (or just eye-ball it) and possibly a spatula for flipping your sandwich when you need to.
- Great. Now, the first thing to do is to crack you egg into your bowl and add your 1 tbsp of chosen milk to the egg, then whisk it up until nice and fluffy. This is also when I would add my salt and pepper so feel free to do that now as well and whisk that up along with the milk and egg, until fluffy.
- Thirdly, get your frying pan pre-heated and on a medium-high heat. Once it’s up to temperature, pour in your egg and milk mixture, then immediately add your 2 slices of gluten free bread into it.
- Leave your bread in the pan until golden brown on the first side. This should take about 5 minutes. While you’re waiting, slice up your cucumber and tomato until you’ve got 4 slices of each.
- By the time you’ve sliced the vegetables up, your first side of the bread should be a lovely golden brown colour and slightly crispy. If it is, flip it over to the other side and cook again until the second side is just as lovely and golden brown in colour. This should take about 5 minutes or so.
- Once the bread is done, take out your slices and slather on your chosen spicy mayonnaise to the bottom slice. I like a BIG dollop but you do what suits you!
- Add your cucumber and tomato slices on top of the spicy mayonnaise, then finish with your chosen salad leaves. Finally, you’ll add your second slice of bread to the very top and your sandwich is complete!
- Serve up and enjoy!!
Extra Notes for this Recipe
- In order to experiment with different types of bread or even turn this into more of a “pile-up” dish, try putting your veggies, leaves and mayo on top of the two slices of bread. Sometimes I do mine this way and it just makes the whole dish that little bit more fun – you might want to eat it with a knife and fork if you choose this method though !
- Also, you could experiment with different veggies and salad leaves for different textures. You can also opt to add a slice of turkey, if you want a non-vegetarian dish and a little extra protein. Personally, I find I want this version more as a post-workout lunch because of the added protein from the turkey.
- Let me know what spicy mayonnaise’s you’re using! I bought a vegan spicy mayo’ to use last time and it’s the one featured in the video demo below. But maybe you’ve found one that’s amazing and you want to share it, so, please do and let us know in the comments what you’re cooking with :).
Have you tried making my easy
Gluten free, Vegetarian, and Dairy free Granola yet?
Eggy-drip Toasted Sandwich
Equipment
- Frying pan
- Bowl
- Knife & fork
- Chopping knife
- Chopping board
Ingredients
- 2 Slices Gluten Free Bread Any brand will do.
- 1 Large Egg Preferably Organic.
- 1 Tbsp Milk Use any Milk or Milk Substitute.
- 4 Slices Cucumber I like them Chunky.
- 4 Slices Tomato Use 1 Large Tomato or 4-5 Small Tomato’s halved.
- 1 Handful Salad Leaves I used Spinach but you can use any combination of salad leaves.
- 2 Tbsp Spicy Mayonnaise Most spicy Mayo’s are very mild so don’t be put off by this. The slight spice brings an extra depth of flavour to this sandwich which you can’t get from normal mayonnaise.
- 1 Twist/pinch Salt I like to use Sea Salt. Avoid Table Salt as there's no nutritional value to this and it has the highest sodium levels of any kind of salt.
- 1 Twist/pinch Pepper I like to use fresh cracked black pepper but ground pepper also works well if you don't like the crunch of fresh pepper.
Instructions
- Once you’ve gathered up all you ingredients, let’s begin. First, you want to crack your egg into the bowl, and add your 1 tbsp of your chosen milk or milk substitute. Whisk these ingredients together with your fork until nice and fluffy.1 Large Egg, 1 Tbsp Milk
- Then, add your salt and pepper to the mixture and give another whisk up with your fork.1 Twist/pinch Salt, 1 Twist/pinch Pepper
- In a pre-heated, medium-hot frying pan, add your egg and milk mixture, followed immediately after with your 2 slices of gluten free bread. Keep the bread in the pan to cook the first side while you slice your veggies in the next step.2 Slices Gluten Free Bread
- Keep your bread cooking on its first side while you prepare 4 slices of cucumber and 4 slices of tomato (or halving your baby tomatoes if using them instead).4 Slices Cucumber, 4 Slices Tomato
- Once your bread is golden brown, flip them onto their other sides and cook them until you’ve got golden brown and gorgeous crispiness on both sides.2 Slices Gluten Free Bread
- Once cooked, plate up your bread and slather on your spicy mayonnaise to your bottom slice. Add your tomato and cucumber slices on top, and finish with your salad leaves on top of the vegetable slices. Top with your second slice of bread, and you’re ready to serve!1 Handful Salad Leaves, 2 Tbsp Spicy Mayonnaise
Whose tried this recipe?? Let me know and send some pictures of your finished sandwich’s for me to see 😀 Gem Xo
Looks and sounds absolutely to die for. Looking forward to my
Next breakfast feast!!!
Thanks lovely! I hope you enjoy it if you make it this weekend 😉 x