Are you stumbling through your morning like a zombie craving that next cup of joe? Why settle for the snooze fest of a typical breakfast when you can jazz up the start of your day with a little green and egg magic? Let’s talk about the spinach pesto egg sandwich—breakfast’s answer to “meh.”
What we’ve got here isn’t just some yawn-inspiring, been-there-done-that egg sammie. Oh no, this beauty is the cool kid on the breakfast block. We’re talking a spinach pesto that’s so zesty, it practically wakes you up better than your morning cup of coffee.
And the eggs? They ain’t just scrambled—they’re fluffed up to perfection, like the pillow you wish you were still snoozing on. But the real game changer? That sourdough bread. It’s like that perfectly worn-in, comfy tee that goes with everything, adding just the right kind of kick to make your taste buds do a happy dance.
I used Havarti cheese for this sammie – it’s a match made in heaven with that spinach pesto. But hey, go ahead and play around with different cheeses if you’re feeling adventurous. Swap it up and hit me up in the comments with your tasty experiments or tag me on Instagram!
Looking to save time with this recipe? You can make the pesto in advance. Just store it in the refrigerator up to 4 days!
Spinach Pesto Egg Sandwich
Ingredients
- 2 slices sourdough bread
- 2 Eggs
- 1 Tbsp. Milk
- 1 tsp. Butter plus more to spread on bread
- Spinach pesto recipe below
- 1 Roma Tomato sliced
- Havarti cheese
Spinach Pesto:
- 1 C. Spinach leaves
- 2 Tbsp. Toasted pine nuts
- 1 Tbsp. Lemon juice
- 1 garlic clove
- Pinch of salt and pepper
- 2-3 Tbsp. Olive oil
- 1/4 C. Parmesan cheese shredded
Instructions
- To make the spinach pesto, combine all the ingredients into a food processor or blender. Blend until smooth and add salt and pepper to taste. If too thick, add 1 more tablespoon of olive oil.
- To make the egg sandwich, whisk the eggs and milk together. Add 1 tsp. butter to a skillet and turn to medium heat. Add eggs. Stirring frequently, cook the eggs until no longer runny and have reached desired consistency.
- Spread some butter onto two sliced of sourdough bread. Flip over, and spread a generous layer of the spinach pesto. Top with the cooked egg. Add salt and pepper top of the egg to taste. Place cheese slices onto eggs and then top of slices of tomato. Top with bread and place in a skillet over medium heat. Cover. Once the bottom bread has turned golden brown, flip. Cover and continue to cook until the other side is browned. Remove from heat and enjoy!
