Pesto Prosciutto Breakfast Sandwich

The breakfast sandwich. The perfect blend of crispy, savory, and sweet between two slices of bread. Many of us have let ourselves get one from a cafe or restaurant. Undeniable allure. 

Direction

Preheat oven to 400F. Slice and lay out tomatoes. Roast for 14 minutes to soften and caramelize. Remove from oven and cool. 

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1

Mix the aioli and pesto in a small bowl. Set aside. Beat eggs in a small bowl and strain. Set aside. 

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2

Heat a nonstick pan on medium. Brioche buns should be golden brown. Remove and reserve.

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3

Swirl half the eggs into the pan to distribute. Heat slowly until set. Egg should be folded twice.

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4

Set aside from pan. Repeat with remaining eggs.Spread pesto on both bun bottoms.

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5

The roasted tomatoes should be divided between the two halves. Arugula should be divided between the two halves.

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6

Arugula should be topped with egg patties. Place a slice of prosciutto on top of each egg patty, and then top each one with the bun tops.

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7

– 2 heirloom tomatoe

– 1 tablespoon aioli

– 1 ½ tablespoons pesto – 4 egg

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