Veggie Egg White Sandwich

Veggie Egg White Sandwich
Portions: 6
Serving Size: 1 sandwich
Papetti's® Table Ready® Garden Vegetable Egg White Patty 12
Unsalted butter, divided 4 Tbs.
Onion, minced 1 small
Salt and pepper to taste
All-purpose flour 2 Tbs.
Whole milk 1 cup
Nutmeg, freshly grated 1/2 tsp.
Cayenne pepper pinch
Wisconsin aged Gouda cheese, grated 1 cup
Sweet onion, thinly sliced 1 medium
Mushrooms, sliced 1 cup
Baby spinach leaves, cleaned 5 oz.
Whole-grain bread, toasted 12 slices


  1. Prepare Mornay sauce: Melt 2 Tbs. butter in medium saucepan.
  2. Add minced onion, salt and pepper.
  3. Sweat the onions on medium-low heat for about 5 minutes, or until translucent.
  4. Add flour and stir to form paste. Bring to boil; boil 1 minute.
  5. Slowly whisk in milk.
  6. Stir in nutmeg and cayenne. Bring to boil.
  7. Reduce heat to low. Stir in cheese until melted.
  8. Remove from heat. Set aside to cool.
  9. Melt remaining 2 Tbs. butter in large sauté pan.
  10. Add sliced sweet onion. Cook, stirring over medium-high heat, about 5 minutes, or until browned.
  11. Stir in salt and pepper to taste.
  12. Add mushrooms. Cook about 2 minutes, or until tender.
  13. Add spinach and cook until wilted.
  14. To prepare 1 sandwich, heat 2 egg patties on 350° F flattop grill.
  15. Spread generous amount of Mornay sauce on each of 2 slices of toast.
  16. Place 2 - 3 Tbs. of vegetables on bottom slice.
  17. Place hot egg patties over vegetables on bottom slice. Top with remaining slice and serve.


  18. For a lighter option, omit the Mornay sauce and serve with a green salad
  19. Daypart suggestion: lunch through dinner
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