We are in full on holiday mode here in D.C., baking lots of cookies, Christmas lights up. Pedro even made his first cookie EVER!!!! this year. I haven't really done any gift shopping yet.....but I still have a week. May the force be with me.

Anyway, these bagel sandwiches! The combinations were simple but delicious and made for an easy, last minute breakfast when I thought I didn't have much left at home. We freeze our bagels, so I defrosted one and toasted it up nice and crunchy to start. This plain bagel, seemingly missing a serious layer of toppings, seemed like it would need something creamy on top. I spotted half an avocado in the fridge, so I decided to use that up and layered one half with it, leaving the other for peanut butter!! You could just top both sides with a little salt at this point and call it a day, but I had some Tuscan kale to use up, so I crisped it up in the oven like kale chips, then put that on top. So delicious! In summary:

Bagel + Peanut Butter+ Kale.

Try subbing in almond butter. Even more delicious. Creamy works well!

Bagel + Avocado + Sea Salt + Kale

Crispy kale brings a nice crunchy alongside the avocado.

I know this combination may seem odd at first, but I find that it just works. Something about the earthiness of kale complements the richness of avocado and nut better well. I've been a big fan of avocado // kale // almond butter since discovering it via this blog and it has not disappointed despite my numerous modifications and additions 🙂 . Excited to share it with you now!! Try it out and let me know what you think.

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Crispy Kale Sandwiches

Crispy Kale Sandwiches. An easy, vegan/ vegetarian breakfast idea: layer crispy kale on top of salted avocado and peanut butter. Fancy breakfast in a flash!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 bagel English muffin or bread would work well, too!
• 1 Tablespoon peanut butter or almond butter
• Half of an avocado mashed
• 1 cup kale*
• 1 teaspoon olive oil

Instructions

• Preheat oven to 400 degrees. Toss kale in the olive oil and spread on a baking sheet. Bake for about 10 minutes, or until kale looks crunchy. Remove and let cool.
• Toast the bagel or bread until desired crispiness (I like mine crunchy to counter the smooth toppings!).
• Spread the peanut butter on one half and the avocado on another. Add a sprinkle of sea salt the avocado side if desired.
• Layer on the crispy kale, making it "stick" a little to the spread so it stays on top.
• Serve as halves, or put the sides together for a sandwich!

Notes

* This recipe uses crispy kale, but steamed or sauteed kale would work as well.

Bon appétit!

The post Crispy Kale Sandwiches appeared first on French Pressed Kitchen.

I suspect this would also make a great breakfast for dinner, as well. You could make this sandwich slightly less intense by including some of the filling ingredients instead of all of them 🙂 but I was so hungry the morning I made this! Layered it all on. I've found that any combination of kale // avocado // egg // sausage // almond butter turns out well. I've tested just egg and almond butter (surprisingly good), as well as the kale // avocado // almond butter combo a few weeks ago (here!). This time around I put them ALL together. Because YOLO right?

Early morning workout meant I was hungrier than usual so I just added all the things...Starting with a toasted bagel, I made an avocado and almond butter base. Already looks great and you could even stop here, ha!

Then I cooked up the kale and sausage (frozen, so pre-cooked!) in the microwave. The microwave steam action has been working great lately. I can multi-task! Then, cooked up the runny egg on the side.

Smashed it all together, added toothpicks to keep it together and gingerly cut it in half, Not an easy feat, but worth it for the cross sectional. Also, there was no way I could bite into the sandwich whole. Close up because NOMS:

I was debating whether almond butter or avocado should go on the bottom. It's kind of a toss up / personal preference like peanut butter and jelly (I always do nut butter first) but I thought avocado seemed appropriate for the base, maybe because it's more savory.

Try out this protein packed green sammie and let me know what you think!!

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Almond Butter, Avocado + Egg Breakfast Sandwich

A power breakfast sandwich featuring kale, almond butter and avocado. Option to add in sausage and egg for a protein packed meal!

Course Breakfast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 big sandwich

Author Andrea Shome

Ingredients

• 1 bagel or two slices toast
• 1 handful of kale baby or regular
• 1 sausage patty optional if you want to do vegetarian
• 1 egg
• 1 Tablespoon almond butter
• 2 Tablespoons avocado
• Sea salt

Instructions

• Cut the bagel in half and toast both sides. I like mine crunchy!
• Wait until it cools slightly, then spread one half with almond butter and the other with avocado. Sprinkle the avocado side with sea salt.
• Microwave the kale for about a minute with some water to steam it slightly. Let cool and drain if needed. If using frozen sausage, microwave that as well until thoroughly warmed (I did my kale and sausage together). If using fresh sausage, pan fry it in until thoroughly cooked.
• In the same pan, fry an egg until it reaches the consistency you like.
• Layer the sausage if using, kale and egg on top. of the sandwich base. You can also skip the sausage and egg and just just double down on kale, almond butter and avocado for a vegan option!
• Smoosh and enjoy!

Notes

You could make this with two pieces of your favorite bread or even try an open faced sandwich!

Bon appétit my friends!

The post Almond Butter, Avocado + Egg Breakfast Sandwich appeared first on French Pressed Kitchen.