Mornings just got a whole lot more delicious with this Mediterranean-inspired scrambled egg sandwich! Packed with flavor from sun-dried tomatoes, feta, and harissa, this dish is quick to make, satisfying, and perfect for fueling your day. The best part? It’s made with OA Gourmet’s cauliflower-based sandwich slices, bringing all the crispy, toasty goodness you crave—without the carbs or gluten.

Whether you’re looking for a nourishing breakfast or a light yet satisfying brunch, this sandwich checks all the boxes. Let’s get cooking!

Ingredients:

• 2 OA Gourmet Sandwich Slices

• Olive oil for the pan

• 1 scallion, sliced (greens and whites separated)

• 1 tbsp chopped sun-dried tomatoes (in oil)

• 1 cup spinach

• 2-3 eggs

• Optional: Splash of milk or heavy cream

• 2 tbsp crumbled feta

• Optional: 1-2 tbsp harissa

• Salt to taste

Instructions:

1. Heat a drizzle of olive oil in a pan over medium heat. Add the white parts of the scallion and cook until fragrant—about 30 seconds. Be careful not to let them brown. Next, stir in the sun-dried tomatoes and cook for another 2 minutes.

2. Toss in the spinach along with about a teaspoon of water to help it steam. Stir occasionally until the spinach wilts down completely.

3. While the spinach is cooking, crack 2-3 eggs into a bowl, season with salt, and whisk until combined. If you like a creamier texture, add a splash of milk or heavy cream.

4. Lower the heat and pour the eggs into the pan, gently stirring them into the veggies. Let them cook until they reach your desired doneness. Just before they’re fully set, sprinkle in the crumbled feta and fold everything together.

5. While the eggs cook, toast your OA Gourmet Sandwich Slices until golden and crispy.

6. Spoon the scrambled egg mixture onto the toasted Slices. Top with a dollop of harissa if using, and finish with the reserved scallion greens for a fresh pop of flavor.