Description
A delightful Pesto Egg Breakfast Sandwich featuring creamy pesto and perfectly cooked eggs, ideal for breakfast or brunch.
Ingredients
Scale
- 4 freshly baked ciabatta rolls
- 4 large eggs
- 1/4 cup basil pesto
- 1 medium tomato, sliced (about 1/2 cup)
- 1 cup mozzarella cheese, shredded or sliced
- 1 cup arugula
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice the ciabatta rolls in half and place them on a baking sheet. Lightly brush the cut sides with olive oil. Toast in the oven for about 5-7 minutes, or until golden-brown.
- In a non-stick skillet, heat the olive oil over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook to your desired doneness.
- Spread a generous layer of basil pesto on the cut side of each toasted ciabatta roll. Place a cooked egg on the bottom half of each roll.
- Layer the sliced tomatoes on top of the egg, followed by mozzarella cheese. Optionally, return the sandwiches to the oven for 2-3 minutes to melt the cheese.
- Once the cheese is melted, top with fresh arugula and place the top half of the ciabatta roll on each sandwich.
- Serve warm, optionally with a side of fresh fruit or a light salad.
Notes
- For gluten-free options, use gluten-free ciabatta rolls or any gluten-free bread.
- Swap eggs for tofu or chickpea flour for a vegan version.
- Try different cheeses like feta or cheddar for added flavor.
- Use homemade pesto or store-bought, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking and Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg
Keywords: Pesto Egg Breakfast Sandwich, breakfast sandwich, brunch recipe, easy breakfast