No need for me to re-emphasize my love for JUST egg. It’s super versatile, delish, protein-packed and completely plant based! So when they asked me if I wanted to try their brand new Folded Egg before it hit grocery store freezers, I was beyond eggcited – see what I did there? Heheheh.

It’s super convenient cause they’re already prepared in frozen folded “eggs” so you can make it into an egg sandwich, eat it with a bagel, do an open-faced sandwich – pretty much whatever you want! I created a loaded egg sandwich with a green chutney aioli – all of these components can be made ahead of time and assembled right before you wanna chow down!

Loaded “Egg” Sandwich featuring Green Chutney Aioli (yield 1 sandwich):

Green Chutney Aioli:

• 1/4 cup vegan cream cheese
• handful fresh coriander – thoroughly washed, include the stems
• 1/4 tsp coriander seeds – lightly toasted
• 1 serrano or Indian green chili – chopped
• 1 tsp fresh lemon juice
• salt

Garlic Spinach:

• 2 heaping cups of baby spinach
• 2-3 cloves of garlic – minced

Grilled Veggies:

• 1 red bell pepper – cut in rings starting from the end
• 1 jalapeno – sliced in circles as well

Assembly Ingredients:

• 1 hard deli roll – sliced in half
• vegan butter
• scallions – thoroughly washed and cut
• 1 JUST Folded Egg – thawed OR original JUST egg cooked into an omelette

To Make the Aioli:

1. Blend all of the ingredients together in a food processor/blender until super smooth. Taste to make sure flavors are balanced – spicy, savory, slightly tart, and enough salt. Set aside in an air tight container. Can be stored in the fridge for up to one week!

To Make Garlic Spinach:

2. Place a large non-stick skillet over medium-high flame. Spray with cooking spray or add in 1 tsp of olive oil. Once hot, add in the spinach and then the garlic. Sauté until soft. Add in just a pinch of salt – there are a lot of components, so no need to overly salt anything. Set aside. Wipe the pan down.

To Make the Veggies:

3. Place the pan back over medium-high flame and spray with cooking spray. Add in the bell peppers and jalapeños. Char on each side until you can see the edges darken. Remove and set aside.

Toast the Roll:

4. Spread some vegan butter on the sliced roll. Toast in the pan until golden brown. Set aside.

Prepare the JUST egg:

5. In the same pan, adjust heat to medium and spray a little more cooking spray. Wrap the frozen folded egg in a moist paper towel and warm up for 30 seconds. Add it to the hot pan, sprinkle with a little salt and pepper and scallions. Cook for about a minute and then flip to the other side. Season similarly. Remove – you don’t want it to over cook, just get a little warm and flavored.

Assemble:

6. Place the buns face up on a plate. Spread each side with a heaping tbsp of aioli. Top the bottom bun with garlic spinach, then folded egg, then the charred veggies, a sprinkle of scallions and close with the top bun! Enjoy!