Squash & Egg Sandwich
Yup, this is a thing.
Full Recipe Video:
Servings: 2-4 (depending on sandwich size)
Ingredients:
6 eggs
3 zucchini, sliced
3 yellow squash, sliced
Olive oil
Garlic powder
Salt & pepper
1 baguette (we prefer a semolina hero)
Butter
Hot sauce of your choice (optional - we used “Pepper Plant”)
Add olive oil to a large frying pan and set heat to medium. Cut zucchini and squash in half length wise, and then slice into thin pieces, about 1/4” thick.
Add sliced zucchini and squash to pan. Season vegetables with salt, pepper, and garlic powder to taste. Sautee until vegetables are tender and browned, stirring as they cook down.
While your vegetables are cooking, whisk eggs together in a medium bowl. Salt & pepper eggs to taste. Once squash is cooked, add eggs to the pan, combine ingredients and stir until eggs are just cooked. Make sure eggs are done, but not overdone and try - lightly scrambled. Add additional seasoning as needed.
Cut bread in half length wise. Toast lightly in the oven under the broiler, if desired. Make sure it doesn’t burn! Take bread out of the oven and spread with a light layer of butter on each side.
Spoon egg and squash mixture onto bread, garnish with hot sauce if you like a little kick, close sandwich and serve! Slice into sandwiches of your desired size.
Notes:
Gary’s Italian grandmother used to make this on the regular, and it’s something you don’t see very often, so we are bringing it to the public!
As with every recipe, the quality of your ingredients really makes a difference. We get our bread from a local French bakery that bakes sesame loaves fresh, and always get our vegetables and eggs fresh from a local farm stand. We always shop quality local when we can!
You can certainly add other elements to this sandwich, like some hot peppers or onions, but it’s the simplicity of the ingredients that we think makes this sandwich unique and great. We really love the flavor of the squash and zucchini to shine.
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