Description
Start your day with this delightful Pesto Egg Breakfast Sandwich, featuring creamy scrambled eggs, vibrant pesto, and fresh greens nestled between crispy toasted bread. Perfect for busy mornings or leisurely weekends!
Ingredients
Scale
- 2 large eggs
- 2 tablespoons pesto sauce
- 2 slices crusty artisan bread
- 1 ounce mozzarella cheese (or sharp cheddar)
- 1 handful fresh spinach or arugula
- Salt and pepper to taste
- 1 teaspoon olive oil or butter
Instructions
- Gather all ingredients and whisk the eggs in a bowl until frothy.
- Heat olive oil in a non-stick skillet over medium heat. Pour in the eggs and scramble for about 3-4 minutes until just set but still slightly runny.
- Toast the slices of bread until golden brown.
- Spread pesto on one slice of toast, layer with scrambled eggs, cheese, and fresh greens, then top with the other slice of bread.
- Return the sandwich to the skillet over low heat for an additional 2-3 minutes on each side until the cheese melts.
- Slice in half and serve warm with fresh fruit or crispy hash browns.
Notes
- Swap out the bread for a bagel or croissant for variety.
- Add extra veggies like tomatoes for more flavor and nutrients.
- Store leftovers in an airtight container; reheat in the oven at 350°F for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 400mg