Pesto Breakfast Sandwich
Servings
1Serving size
1 sandwichThis recipe can be easily multiplied but leftovers won’t be nearly as good. This recipe requires making Basil Pesto. Note that the Nutrition Information does not include the Basil Pesto.
Ingredients
| 1 muffin English muffins (or gluten-free whole grain English muffin) |
| 2 Tbsp Basil Pesto |
| 1 tsp. Olive oil |
| 1 large Egg(s) |
| 1 slice, thick/large (1/2 thick) Tomatoes |
| 1/4 cup Fresh spinach |
| 1 to taste Black pepper |
Instructions
Heat the olive oil in a small skillet over medium heat.
Crack the egg into the pan and cook the egg until the bottom starts to solidify.
Season with pepper.
Flip the egg and cook the other side. Cook to your preference.
When the muffin is done toasting, spread 1 tablespoon of the pesto on each half (2 Tbsp. total).
Place the spinach on the bottom half of the English muffin.
Top it with the tomato slices, then the egg, and then the top of the English muffin.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Breakfast sandwiches are a great way to start the day. They can be simple or they can be fancy but this pesto breakfast sandwich is a delicious reason to get out of bed.
You can, of course, think of a thousand variations on this but the combination of spinach, pesto, tomato and egg is perfect. Try a different green sauce like chimichurri along with some tomatoes and thinly sliced red bell peppers.
Likewise, this sandwich works great with the fried egg, but hardboiled and sliced saves a lot of time. A poached egg or even scrambled egg is a perfect choice also.