Fall Breakfast Sandwich with Squash + Roasted Garlic Mayo

This here is the best breakfast sandwich - actually the best breakfast - that I’ve had in a LONG time. It’s pretty much my dream combo of delicious things on thick slices of crispy, buttery sourdough bread. I find that really great breakfast sandwiches are a little hard to come by (at least in Toronto), so I say stay home and make one yourself. I promise you won’t be disappointed!

This breakfast sandwich is inspired by the flavours of fall and has a few key components that make it super flavourful. We’ve got:

• Pan sautéed delicata squash (or whichever squash you like)

• Sweet caramelized onions

• An herb + roasted garlic mayo

• Arugula

• Fried egg

• Crispy, buttery sourdough bread

• Hot sauce (if you want! I love Truff)

Hope you make this on a slow, cozy weekend morning soon. Enjoy!

Fall Breakfast Sandwich with Squash + Roasted Garlic Mayo

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Ingredients

• 4 thick slices of sourdough bread (or your bread of choice)

• 1 head of garlic

• 1 large sweet onion, thinly sliced

• 1 tbsp balsamic vinegar

• 2 tbsp butter

• 1 delicata or butternut squash, cut into thin rings or cubes

• 1/4 cup vegan (or regular) mayo

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh chives, chopped

• 2-4 eggs

• Olive oil

• Sea salt + black pepper

Method

Start by roasting your garlic: preheat your oven to 425 degrees. Cut a little bit off the top of your head of garlic, just to expose the cloves, then drizzle with olive oil and a pinch of sea salt. Wrap in foil and bake in the oven for 30-35 minutes, until garlic is soft and lightly browned. Unwrap and let it cool.

In a skillet (I use cast iron), heat some olive oil over medium. Add your sliced onion and a big pinch of salt. Cook, stirring occasionally, until onions are soft and jammy, about 15 minutes. Make sure to keep stirring them so they brown evenly. Once caramelized, add the balsamic vinegar, stir, and remove the onions from the skillet.

In the same skillet, add your squash along with lots of salt and pepper and cook, covered, for 5-6 minutes, until one side is starting to brown. Flip the pieces, then cook for an additional 5 minutes. Depending how thick your squash pieces are, you may need to cook them a little longer. They should be tender on the inside and lightly charred on the outside. Remove from heat.

Once garlic is roasted, add your mayo to a small bowl and mash in 4-5 of the roasted garlic cloves. Add your rosemary and chives and stir.

Butter one side of each piece of bread and place in your skillet over medium, butter side down, for a few minutes until bread is lightly browned and crispy. To the same skillet, cook your eggs however you like them (I do over medium).

To assemble, add a big spoonful of your roasted garlic mayo to one side of the bread, then top with caramelized onions, squash, arugula, fried egg and hot sauce if desired. Place your other piece of bread on top (with more mayo if desired), then slice and enjoy!

Makes 2 sandwiches