Breakfast
Open-Faced Egg Sandwich with Arugula-Basil Pesto
20 minServes 2
A simple, satisfying breakfast that's as beautiful as it is delicious. The arugula-basil pesto is bright and peppery, the eggs are perfectly cooked, and the whole thing comes together in minutes. Make the full pesto recipe even if you won't use it all — it's great on pasta, salads, and roast vegetables too, and freezes beautifully in cubes!
Ingredients
- For each sandwich: 1 slice honey wheat bread (or any bread — honey wheat combines nicely with the pesto)
- 2 eggs, fried in olive oil (done to your preference)
- 2–3 tbsp Arugula Basil Pesto (recipe below)
- 1/4 cup arugula
- ARUGULA BASIL PESTO:
- 2/3 cup raw almonds (higher protein than pine nuts)
- 1 cup fresh basil leaves
- 3 cups fresh arugula
- 3 cloves fresh garlic
- 1/2 cup extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Optional: 1/2 cup fresh parmesan, grated
- Salt and pepper to taste
Instructions
- 1Make the pesto: toast almonds on medium-high heat for about 3–4 minutes until just slightly fragrant. Let cool a few minutes.
- 2Place almonds, basil, garlic, lemon juice, salt, and pepper into a food processor and pulse until well blended. With the blender still going, add in the olive oil and blend until smooth, scraping the sides as needed. Taste and adjust.
- 3Put bread in toaster.
- 4Fry two eggs in coconut oil.
- 5When toast is ready, add 2–3 tbsp of pesto. When eggs are ready, place them over the pesto, then sprinkle with arugula.
- 6Serve immediately, preferably with wonderful coffee!
Jennifer's tip
Use immediately or store pesto in the fridge in an airtight container for a few days — or freeze in ice cube trays for later. The almonds give it a richer, more nutritious base than pine nuts.
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