Toasted Whole Wheat Sourdough Breakfast Sandwich 


  • 1 loaf of whole wheat sourdough bread from Rising Knead Bakery

  • 1/2 dozen organic eggs from Spray Creek Ranch

  • 240 mL maple butter from Maple’s Sugar Shack

  • Handful of pea shoots from Nutrient Dense Farms


  • Heat a large fry pan on medium heat, add oil and allow to heat - be careful not to burn the oil

  • crack each egg in separately and cook until the yolk reaches desired texture - flip or cover to cook the tops of the egg

  • season eggs with salt and pepper to taste

  • slice the loaf of bread into 1-inch thick slices and toast

  • spread maple butter on each slice of toast, top with an egg and a generous pinch of pea shoots

  • enjoy!