Easy Pesto Egg Sandwich You’ll Want Every Morning
This pesto breakfast sandwich is a viral, one-pan recipe made by cooking eggs right into the bread for the perfect crispy texture. Packed with protein from eggs and turkey, plus fresh spinach, tomato, and feta, it’s a balanced breakfast ready in under 10 minutes.
Ingredients
- 2 slices einkorn bread
- 1 tbsp pesto
- 2 eggs
- 1/4 tsp sea salt + black pepper
- 2 tbsp feta cheese, crumbled
- handlful of spinach
- tomato slices
- 3 slices deli turkey
Instructions
- Spread pesto evenly on one side of the bread slices. Set aside.
- Heat a skillet over medium heat and lightly coat it with cooking spray or oil. Whisk the eggs with salt and pepper, then pour them into the pan to coat the entire surface.
- After about 1 minute, when the eggs start to set, press the slices of bread into the eggs (pesto side facing up).
- Once the eggs are mostly set, carefully flip everything over so the bread is now on the bottom. Add feta, spinach, tomato slices, and turkey to one side. Let the bread toast for another 1-2 minutes until golden brown.
- Fold one slice over the other, remove from the pan, slice, and enjoy warm!
Video
Nutrition
Calories: 520kcal, Carbohydrates: 44g, Protein: 32g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 367mg, Sodium: 939mg, Potassium: 192mg, Fiber: 4g, Sugar: 1g, Vitamin A: 921IU, Calcium: 244mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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