This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use a gluten-free English muffin in this dish.
"One should not attend even the end of the world without a good breakfast." -Robert A. Heinlein
Breakfast sandwiches are a great way to start the day. They can be simple or they can be fancy but this pesto breakfast sandwich is a delicious reason to get out of bed.
You can, of course, think of a thousand variations on this but the combination of spinach, pesto, tomato and egg is perfect. Try a different green sauce like chimichurri along with some tomatoes and thinly sliced red bell peppers.
Likewise, this sandwich works great with the fried egg but hardboiled and sliced saves a lot of time. A poached egg or even scrambled egg is a perfect choice also.
Servings: 1 | Serving size: one sandwich
Cooking time: <20 minutes
This recipe can easily be multiplied.
Place the English muffin in the toaster.
Heat the olive oil in small over medium heat.
Cook the egg until the bottom starts to solidify.
Season with pepper.
Flip the egg and cook the other side. Cook to your preference.
When the muffin is done toasting, spread the pesto on each half.
Place the spinach on the bottom half of the English muffin.
Top it with the tomato slices, then the egg, and then the top of the English muffin.
Serving size: 1 sandwich
Amount Per Serving
|Calories 310||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||20%|
|Saturated Fat 3.5g||17%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 30g||11%|
|Dietary Fiber 6g||20%|
|Vitamin A 20%||Vitamin C 13%|
|Calcium 23%||Iron 20%|
|Vitamin K 110mcg||Potassium 400mg|