This amazing recipe is courtesy of Brooke Cordray of cosmohippiechef.com
Brooke is a talented, inspiring chef and holistic nutrition educator and passionate supporter of local, seasonal and fresh food. She's also an exceptional woman and we're lucky enough to call her our friend.
Thanks Brooke for sharing your delicious creations with us!
Local bread of choice- Crumb Brothers, Eva's or Great Harvest
Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market
Sunbridge Sunflower Sprouts- local (Whole Foods or Good Earth), or find sprouts at the farmers market
Fresh spring greens- farmers market
Amour Spreads Heirloom Tomato Jam- farmers market
Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market
Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson's Mustard
Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)
For the eggs- I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha- a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.
For the sandwich- Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!