Sourdough Egg Grilled Sandwich with Rocket Leaves & Mozzarella
With toasted sourdough, fresh rocket leaves, and melted mozzarella, this sandwich is elevated with a touch of honey mustard and chipotle. Perfect for breakfast or lunch, it's quick, nutritious, and packed with flavor!

1 Piece
For 2 people
Difficulty
Easiest
Taste
Unknown
Health Benefits
Rich in Protein: Eggs and mozzarella provide a great source of high-quality protein.
Boosts Heart Health: Rocket leaves are full of antioxidants and nutrients that support heart health.
Supports Digestion: Sourdough bread contains natural probiotics which aid digestion.
High in Vitamins: Tomatoes are packed with vitamin C and antioxidants.
Keeps You Satiated: The combination of protein, healthy fats, and fiber keeps you full and satisfied for longer.
318 kcal
in 157g
Protein:
18g
Fats:
17g
Carbs:
28g
Cholesterol:
195mg
Sodium, Na:
470mg
Potassium, K:
250mg
This delightful grilled sandwich combines the richness of a fluffy egg omelette with the sharpness of rocket leaves and the creamy goodness of fresh mozzarella. Perfect for a quick and nutritious breakfast or a light lunch! It’s packed with flavor and nutrition, giving you a satisfying meal in just minutes.
Allergy Advice
This recipe contains Dairy Products, Eggs. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
4 Slices Thin sourdough bread
1 piece Tomato
10 pieces Rocket leaves
2 pieces Egg
40 grams Fresh Mozzarella Cheese
1 tablespoon Chipotle sauce
1 teaspoon Honey mustard
1 teaspoon Butter
Tips
You can swap the mozzarella for vegan cheese if you're dairy-free or lactose intolerant.
Directions
Slice the tomato and lightly toast the slices until they have a slight char on both sides.
In a pan, beat two eggs and cook them into a fluffy omelette. Once done, divide the omelette into two equal halves.
Spread butter on one side of each sourdough bread slice. On the unbuttered side, spread chipotle sauce and honey mustard.
Place half of the omelette on one slice of bread, followed by the toasted tomato slices, fresh rocket leaves, and mozzarella cheese. Cover with another slice of sourdough, buttered side out.
Heat a pan or griddle over medium heat. Grill the sandwich on each side until the bread turns golden brown and the mozzarella begins to melt. Repeat for the second sandwich.
Once grilled, cut each sandwich diagonally and enjoy immediately for the best taste and texture.
Notes
Due to the mozzarella, this recipe is not suitable for those who are lactose intolerant or allergic to dairy.
Those with egg allergies should avoid this dish.
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