Breakfast
Open-Face Egg Sandwiches with Basil-Arugula Pesto
20 minServes 2
This is the breakfast that makes you feel like you're eating at a nice café - on a Tuesday morning, in your kitchen, in five minutes more time than it takes to make toast. The basil-arugula pesto is bright and peppery, the eggs are perfectly cooked, and the whole thing is just deeply satisfying.
Ingredients
- 4 slices sourdough or whole grain bread, toasted
- 4 eggs
- For the pesto: 1 cup fresh basil, 1 cup arugula, 1/4 cup pine nuts, 1/4 cup Parmesan, 1 clove garlic, 1/4 cup olive oil, salt and pepper
- Cherry tomatoes and microgreens to top
Instructions
- 1Make the pesto: blend basil, arugula, pine nuts, Parmesan, and garlic in a food processor. Stream in olive oil until smooth. Season with salt and pepper.
- 2Cook eggs to your preference - fried, poached, or soft-scrambled all work beautifully.
- 3Spread a generous layer of pesto on each slice of toast.
- 4Top with eggs.
- 5Finish with halved cherry tomatoes and microgreens.
Jennifer's tip
The pesto keeps in the fridge for a week - make a full batch and use it on pasta, grain bowls, and sandwiches all week.
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