Description
This Easy Pesto Eggs Breakfast Sandwich is a quick and healthy morning meal that combines savory pesto with creamy eggs, toasted bread, and your favorite toppings—all ready in under 10 minutes.
Ingredients
Scale
- 2 large eggs
- 2 teaspoons basil pesto (homemade or store-bought)
- 2 slices sourdough or whole grain bread, toasted
- 2 slices mozzarella or feta cheese
- 1 small tomato, sliced (optional)
- 1/4 avocado, sliced (optional)
- Salt and pepper, to taste
- Olive oil spray (if needed)
Instructions
- Toast your bread slices until golden and crisp. Set aside.
- Heat a non-stick skillet over medium heat. Add pesto and let it warm for 15–30 seconds.
- Crack the eggs directly into the pesto. Cook until whites are set and yolk is at your desired doneness (about 3–4 minutes).
- Lightly season the eggs with salt and pepper.
- Place a slice of cheese on one slice of toast, then top with the cooked pesto egg.
- Add optional toppings like tomato or avocado.
- Top with the second slice of toast and press gently.
- Slice in half and serve warm.
Notes
- To make it dairy-free, use vegan pesto and dairy-free cheese or skip the cheese entirely.
- You can scramble the eggs in pesto instead of frying if preferred.
- Add crushed red pepper flakes for heat or hot honey for a sweet-spicy twist.
- For a low-carb version, use lettuce wraps or serve without bread on roasted veggies.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 185mg