breakfast egg sandwich with basil aioli
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
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1 Tbsppine nuts
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1 cfresh basil leaves
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2 clovegarlic, minced
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2 tsplemon juice
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1/2 cmayonnaise
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salt and pepper, to taste
- ROASTED TOMATOES
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1beefsteak tomato, sliced
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2 Tbspolive oil
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1 sprigthyme
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1 clovegarlic, minced
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salt and pepper
- EGGS AND SANDWICH
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4 lgeggs
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2 Tbspbutter
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salt and pepper, to taste
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8 slicewhole grain bread
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4 sliceprovolone cheese
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micro greens
How To Make breakfast egg sandwich with basil aioli
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1To make the pesto aioli, put all ingredients in a food processor and process until smooth.
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2To 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.
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3To 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.
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4Assemble 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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Categories & Tags for Breakfast Egg Sandwich with Basil Aioli:
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