Gouda Scrambled Egg Sandwiches with Roasted Sweet Potato and Arugula Salad

These loaded scrambled egg sandwiches are a fantastic way to elevate your breakfast or brunch game. Toasty potato buns are spread with a zesty herby aioli, then piled with peppery arugula, juicy tomato slices and fluffy scrambled eggs topped with melted Gouda cheese. On the side, crispy roasted sweet potato rounds and a bright lemony arugula salad round out the meal.

Whether you’re looking for a satisfying dinner, a hearty breakfast or a crowd-pleasing brunch, these sandwiches deliver big flavor with simple ingredients. The combination of creamy eggs, smoky Gouda and tangy aioli is absolutely irresistible.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and slice the sweet potato into 1/2-inch thick rounds. Toss with 1.5 teaspoons olive oil, half the Tuscan Heat Spice and a pinch of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
3. While the sweet potato roasts, prepare the herby aioli: In a small bowl, combine the mayonnaise, sour cream and remaining Tuscan Heat Spice. Stir until smooth. Set aside.
4. Slice the tomato into thin rounds. Cut the lemon in half; juice one half and set aside the other half for serving.
5. Toast the potato buns: Halve the buns and place them cut-side down in a skillet over medium heat for 1-2 minutes or until lightly golden. Alternatively, toast in the oven for a few minutes.
6. In a nonstick skillet, melt the butter over medium-low heat. Crack the eggs into a bowl, season with a pinch of salt and pepper and whisk until frothy. Pour the eggs into the skillet and cook, stirring gently with a spatula, until soft curds form and eggs are just set. Remove from heat.
7. Place the Gouda slices on top of the scrambled eggs and let residual heat melt the cheese.
8. Assemble the sandwiches: Spread the herby aioli on the cut sides of the toasted buns. On the bottom bun, layer a handful of arugula, tomato slices and the cheesy scrambled eggs. Top with the other bun.
9. For the side salad: In a bowl, toss the remaining arugula with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
10. Serve the sandwiches with roasted sweet potato rounds and the lemony arugula salad. Enjoy!
11. Tip: If you like extra heat, add a pinch of red pepper flakes to the aioli.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with provolone, cheddar or Swiss cheese for a different flavor.

How do I reheat leftover sandwiches?

Reheat the sandwiches in a toaster oven or skillet over medium heat to keep the buns crispy. Avoid microwaving, as it will make the bread soggy.

Can I make this recipe vegan?

To make it vegan, use vegan eggs, vegan cheese and plant-based mayonnaise and sour cream. Replace butter with vegan butter or oil.