World Central Kitchen is a nonprofit organization that responds to the frontlines of crises to provide fresh, nourishing, and culturally relevant meals. We can learn so many tricks and tips from the adaptability, limited resources, and creativity required of disaster response cooking but the first lesson is "Más Mayo!" Because who doesn't love a delicious sauce!? This will feature oven roasted tomatoes, sheet pan eggs, and homemade sauce that can easily fit any dietary pattern with a little adaptation.
World Central Kitchen Breakfast Sandos Recipe:
Recipe slightly adapted from World Central Kitchen
Makes 4 Sandwiches
Oven Roasted Tomatoes
4 plum tomatoes, halved lengthwise
2 tbsp extra virgin olive oil
3 cloves garlic, peeled
5 sprigs fresh thyme (we used ½ teaspoon dried thyme)
Salt & pepper
Basil Aioli
1 tbsp pine nuts
½ cup fresh basil, torn and compacted into measuring cup
2 cloves garlic, peeled
1 tsp fresh lemon juice (~1/6 juicy lemon wedge)
½ tsp salt (decrease or omit depending on sodium in mayonnaise – we did 3 cracks ground sea salt)
½ cup mayonnaise (we used a plant-based variety)
Sheet Pan Eggs
4 large eggs
Cooking spray
Assembly
4 rolls or 8 slices sandwich bread (we used 100% whole grain English muffins)
Arugula
Cheese (optional)
Pickled red onions (optional)
Make the oven-roasted tomatoes:
Preheat the oven to 400*F. Line a sheet pan with foil.
1. In a medium bowl, combine the tomatoes, olive oil, garlic, and thyme. Season with salt and pepper and toss until fully coated. Arrange the tomatoes, cut side up, in a single layer on the prepared pan. Roast until the tomatoes are soft and bubbling, 40-50 minutes.
2. Meanwhile, make the basil aioli. On a small sheet pan or in an ovenproof skillet, toast the pine nuts in the oven until fragrant and golden brown, about 5 minutes, stirring once. Remove the pine nuts from the oven and let cool in the pan.
3. Once the pine nuts are cool, add them to a small food processor along with the basil, garlic, lemon juice, and salt. Pulse until roughly chopped. You may need to scrape down the sides several times. Add the mayonnaise and blend until fairly smooth. Adjust the flavor with more salt and/or lemon juice as needed. Transfer to an airtight container and set aside.
4. Make the sheet pan eggs. Once the tomatoes are finished, remove from the oven, transfer the tomatoes to a plate and set aside to cool. Leave the oven on for the sheet pan eggs and increase the temperature to 425*F. Discard the foil from the sheet pan and re-line with parchment paper. Place it on the middle rack of the oven to preheat for 10 minutes.
5. Crack the eggs into a liquid measuring cup. Once the sheet pan is preheated, remove it from the oven and place it on a flat surface. Working quickly, mist cooking spray onto the center of the hot sheet pan, coating in generously to prevent sticking. Pour the eggs from the measuring cup onto the center of the sheet pan, then carefully return the pan to the oven. Bake until the egg whites are set but the yolks are still jiggly, about 5 minutes, or until desired doneness.
6. Assemble the sandwiches. While the oven is still hot, lay the rolls on another sheet pan, cut side up. Bake until warm and toasted, about 5 minutes.
7. Spread 1 tbsp of the basil aioli on each side of the roll halves or bread slices. Using a knife or cookie cutter, cut the sheet pan eggs into 4 equal pieces, making sure the yolk is close to the center. Place an egg on the bottom of each roll. Top with 2 tomato halves, arugula, and other optional or desired toppings. Close the sandwiches and serve.
