Colorful Cooking at Home: World Central Kitchen's Breakfast Sandos

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

avocado

🥗Healthier: smashed peas

💰Cheaper: cucumber slices

Smashed peas provide creaminess with fewer calories, while cucumbers are budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with less fat, while sour cream is often cheaper.

Preheat the oven to 400°F. Line a sheet pan with foil.

In a medium bowl, combine the tomatoes, olive oil, garlic, and thyme. Season with salt and pepper and toss until fully coated. Arrange the tomatoes, cut side up, in a single layer on the prepared pan. Roast until the tomatoes are soft and bubbling, 40-50 minutes.

Meanwhile, make the basil aioli. On a small sheet pan or in an ovenproof skillet, toast the pine nuts in the oven until fragrant and golden brown, about 5 minutes, stirring once. Remove the pine nuts from the oven and let cool in the pan.

Once the pine nuts are cool, add them to a small food processor along with the basil, garlic, lemon juice, and salt. Pulse until roughly chopped. Add the mayonnaise and blend until fairly smooth. Transfer to an airtight container and set aside.

Make the sheet pan eggs. Once the tomatoes are finished, remove from the oven, transfer the tomatoes to a plate and set aside to cool. Increase the oven temperature to 425°F. Discard the foil from the sheet pan and re-line with parchment paper. Place it on the middle rack of the oven to preheat for 10 minutes.

Crack the eggs into a liquid measuring cup. Once the sheet pan is preheated, mist cooking spray onto the center of the hot sheet pan. Pour the eggs from the measuring cup onto the center of the sheet pan, then carefully return the pan to the oven. Bake until the egg whites are set but the yolks are still jiggly, about 5 minutes, or until desired doneness.

While the oven is still hot, lay the rolls on another sheet pan, cut side up. Bake until warm and toasted, about 5 minutes.

Spread 1 tbsp of the basil aioli on each side of the roll halves or bread slices. Cut the sheet pan eggs into 4 equal pieces. Place an egg on the bottom of each roll. Top with 2 tomato halves, arugula, and other optional toppings. Close the sandwiches and serve.

Cooking Techniques

Equipment Needed

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