Pesto Egg Breakfast Sandwich

When I first saw registered dietician Amy Wilichowski's pesto eggs on TikTok, I was immediately intrigued. Eggs are cracked directly into a pool of pesto in a skillet, replacing the need for additional oil. It made sense - pesto contains lots of olive oil, but with more flavor thanks to the addition of herbs, cheese and nuts. I was concerned the pesto would turn brown in the skillet and I was right, but the flavor made up for it. Amy slid her pesto eggs on top of avocado toast with ricotta, but I turned mine into a summertime breakfast sandwich. I rubbed charred slices of sourdough with a garlic clove, a technique I borrowed from Spanish pan con tomate. For the cheese, I polled the people. I asked my teammates what kind of cheese they liked on their breakfast sandwiches (American! Fontina! Parmesan frico...?!) but of course, I did the exact opposite. I'd been grooving on spreadable goat cheese , but you could definitely use whipped cream cheese, ricotta, Boursin or a dairy-free spread. I riffed on Molly's super versatile Summer Pesto, packing mine with arugula, basil and parsley. A few slices of *seasoned* fresh summer tomatoes, greens and a little chili and this egg sandwich quickly became my new favorite breakfast, lunch and on a few occasions, dinner. This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.

Unbalanced

% Daily Values based on a 2,000 calorie diet