Sear it, add garlicky carrots, goat cheese, sprouts and a runny egg, then smash it between two pieces of toast. Done.
An egg sandwich is the bomb and only gets better with the addition of squash. Sauteing the carrots with garlic while searing the squash adds a little crunch to the sandwich while the sprouts add a fresh flavor.
This breakfast sandwich came out better than expected- even Dave gave it two thumbs up. I happened to have left over roasted squash, but you can roast a fresh one. Do slice and sear it to get that nice, golden brown crust as noted below.
Whip up a new option for squash with this delicious fat and happy squash sandwich. It's perfect for breakfast, lunch or dinner.
Fat and Happy Food Blog Tips and Techniques: Try substituting roasted pumpkin in place of the squash- yum!
1 small carrot, grated
2 slices of wheat bread
Salt and pepper
Cook the squash until golden brown on the first side, carefully flip and brown the second side (should take a few minutes per side). Give the carrots a flip as well; the carrots should maintain some crunch. Season the squash and carrots with a good pinch of salt and pepper.
Remove the squash from the pan, add in the egg. If the pan is dry, add a bit more oil or butter. Cook the egg to desired doneness. Toast the bread in the mean time; butter or oil the bread.
To assemble: Spread one piece of toast with goat cheese. Layer on the squash, sprouts and carrots. Top with the egg and the second piece of toast. Enjoy!