A classic french inspired sandwich filled with sautéed veggies, a rich creamy homemade mornay sauce and a perfectly cooked runny fried egg. This sandwiched is filled with fresh spinach, mushrooms, sundried tomatoes, grated gruyere, a punch of dijon mustard and topped with fresh avocado and greens.
This sandwich is breakfast comfort food at its best. French inspired and commonly known in Quebec- its a classic take on a restaurant-style favourite.
This dish is worth every effort. Its more of a weekend brunch meal. One because its not as quick of a breakfast option, and two because its extremely filling you want to eat it closer to lunch time. This version is completely vegetarian where as the classic opts for ham.
Begin by having all your ingredients readily available to make for a smooth cooking process. The sauce comes together quickly simply keep an eye on it and whisk away to ensure the sauce thickens properly and to avoid over cooking your roux. Gruyere is a quick melting cheese therefore it will melt in the hot sauce when removed from the heat. Choose a bread that’s nice and thick which will hold a good amount of sauce and not get soggy. French loafs and sourdoughs are great options. Even day old will help hold everything together and crisp up nicely.
We recommend using the oil from the sundried tomato jar for cooking instead of regular olive oil to add more flavour and of course it gives you an alternative use to that oil rather than throwing it away. The filling for the sandwiches can be substituted with vegetables you have on hand. Other options are onions, asparagus, prosciutto or ham for a little more classic.
If you give this recipe a try, let us know! Leave a comment, rate it and take a picture and tag it @thecommunalfeast on Instagram! We’d love to see what you come up with.
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