Spinach Pesto Egg Sandwich
A breakfast egg sandwich with spinach pesto and Havarti cheese.
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!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.