Recipe: Artichoke, Spinach, and Sun-Dried Tomato Breakfast Sandwich from La Bastide

Start your day with this delicious recipe from La Bastide Bed and Breakfast. You’ll enjoy it even more alongside a glass of Dundee Hills sparkling wine.


  • 1-2 Tbsp Briar Rose Fromage Blanc (or chevre or other suitable substitute)
  • 1-2 Tbsp Artichoke, Spinach, and Sun-dried Tomato Filling 
    • 2 Tbls Olive Oil
    • 14 oz Artichoke Hearts, chopped
    • 10.5 oz Fresh Spinach
    • 2.1 oz Sun-Dried Tomatoes, drained and chopped
    • 1 ¼ tsp Oregano
    • 1 tsp Onion Powder
  • 2 slices fresh, Italian-style sandwich bread
  • 1.5 Eggs
  • Butter and olive oil


Make the filling

  • Chop the artichoke hearts and tear up the spinach.
  • In a saute pan over medium heat, saute the artichokes, spinach, sun-dried tomatoes and spices in olive oil until spinach is wilted. 
  • This will make enough filling for 20 sandwiches and can also be frozen in ice cube trays for future use.

Scramble the eggs

  • Scramble the egg with a fork.  Add a dash of salt and fresh ground pepper.  
  • Heat about ½ Tbsp butter in a nonstick pan until melted and add the egg.  
  • Stir periodically until it begins to set, then gently form it into an oval shape that matches the size of the bread.
  • When the bottom has set, flip to cook through.  
  • Cooked eggs can be held in the warmer until ready to serve.

Assemble the sandwich

  • Heat the griddle to 350 (or frying pan to medium heat) and assemble your sandwich while waiting for it to heat:  
    • Lightly butter one side of each slice of bread and set the buttered sides together. 
    • Spread Fromage blanc cheese on the un-buttered side of the top slice.
    • Place artichoke spinach filling on the bread and place the egg on top. 
    • Place the other side of the bread on top (buttered sides should be facing out).

  • When the griddle is hot, brush with a little olive oil, then place the assembled sandwich on the griddle.  Fry for 3-5 minutes on each side, until the exterior is crispy and the cheese is melty.

  • Cut in half diagonally to serve

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