Sabich Style Breakfast Sandwiches

Servings: 4

Ingredients

1 small eggplant, cut into 1/2" rounds

2 tbsp extra-virgin olive-oil

4 large eggs

4 English muffins, lightly toasted

1/2 cup prepared hummus

2 tbsp harissa paste

1 cup thinly sliced red onion

1 cup thinly sliced cucumber

1 large avocado, peeled, pitted, and sliced

Salt and pepper to taste

  1. Preheat oven to 425ºF. Brush eggplant slices with olive oil and sprinkle with salt and pepper to taste on both sides. Place on a foil lined baking sheet and roast until golden brown and soft, about 20-25 minutes.

  2. Put eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over high heat. Remove from heat and let sit for 8-10 minutes. Drain water, and add cold water with a few ice cubes to chill. Let sit for 5 more minutes, then peel and thinly slice each egg.

  3. Spread 2 slices of bread with equal amount of hummus, and spread equal amounts of harissa on other 2 slices of bread.

  4. Starting from the slices of bread with hummus, layer slices of eggplant, eggs, cucumber, onion, and avocado, and top with remaining slices of bread.

Tips:

  • Harissa can be substituted with your favorite hot sauce

  • Pita is the traditional bread for this sandwich, but I just hate being confined by those tiny pockets. I like to pile my sandwiches up high, so I went with something less confining

Ben Mastracco