breakfast egg sandwich with basil aioli

Recipe by
barbara lentz
beulah, MI

This is an egg breakfast sandwich with pesto aioli and roasted tomatoes.

yield 4 serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For breakfast egg sandwich with basil aioli

  • PESTO AIOLI
  • 1 Tbsp
    pine nuts
  • 1 c
    fresh basil leaves
  • 2 clove
    garlic, minced
  • 2 tsp
    lemon juice
  • 1/2 c
    mayonnaise
  • salt and pepper, to taste
  • ROASTED TOMATOES
  • 1
    beefsteak tomato, sliced
  • 2 Tbsp
    olive oil
  • 1 sprig
    thyme
  • 1 clove
    garlic, minced
  • salt and pepper
  • EGGS AND SANDWICH
  • 4 lg
    eggs
  • 2 Tbsp
    butter
  • salt and pepper, to taste
  • 8 slice
    whole grain bread
  • 4 slice
    provolone cheese
  • micro greens

How To Make breakfast egg sandwich with basil aioli

  • 1
    To make the pesto aioli, put all ingredients in a food processor and process until smooth.
  • 2
    To make the tomatoes, preheat the oven 400 degrees F. Place the sliced tomatoes on the baking sheet. Drizzle with olive oil. Season with salt and pepper. Top with the thyme sprig and garlic. Roast about 10 minutes.
  • 3
    To make the eggsp lace the butter in a skillet and get the pan hot. Fry the eggs in the pan and season with salt and pepper. Fry until the whites are set.
  • 4
    Assemble the sandwiches. Smear the aioli on one side of the bread. Top the other bread slice with cheese, then egg, then tomatoes, then a handful of micro greens. Place the aoili piece on top and enjoy.
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