Ingredients
Bread and Toppings
- 2 slices sourdough or brioche bread Choose your favorite type of bread.
- 1 to 2 tablespoons basil pesto Homemade or high-quality store-bought recommended.
- 1 slice mozzarella or provolone cheese Use any cheese you prefer.
- handful fresh arugula or spinach Add more greens if desired.
- 2 slices tomato (optional) Optional for added freshness.
- 1 teaspoon olive oil For cooking the eggs.
- to taste Salt and black pepper Season to your liking.
Method
Preparation
- Toast the bread slices until golden and crisp. Set aside.
- Heat a non-stick skillet over medium heat and add a small drizzle of olive oil.
Cooking
- Spoon the pesto into the skillet and spread it slightly.
- Crack the eggs directly into the pesto and cook until the whites are set and edges are lightly crisp, about 2 to 3 minutes.
- Season eggs lightly with salt and black pepper.
- Place cheese over the eggs and allow it to melt slightly.
Assembly
- Assemble the sandwich by layering the pesto egg, arugula, and tomato between the toasted bread slices.
- Serve warm and enjoy immediately.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 22gSaturated Fat: 8gSodium: 450mgFiber: 2gSugar: 3g
Notes
This sandwich is best served warm right after making it. You can enjoy it with a side of fresh fruit or a small salad for a complete meal. For an extra kick, consider spreading some pesto mayo or drizzling balsamic glaze on top before serving.
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