Pesto Breakfast Sandwich Recipe
Quick and delicious pesto breakfast sandwich with eggs, mozzarella, and basil pesto – ready in just 5 minutes for a healthy, energizing morning meal.
Print Pin Servings: 1 sandwich
Calories: 450kcal
Cost: $3
Equipment
- 1 Medium non-stick skillet For cooking eggs
- 1 Flexible spatula For gentle egg handling
- 1 Sharp knife For clean sandwich cuts
- 1 Toaster / Toaster Oven To toast bread
- 1 Small spreading knife To spread pesto
Ingredients
- 2 slices Sourdough bread Ciabatta or whole grain also work
- 2 large Eggs
- 2 tablespoon Basil pesto Store-bought or homemade
- 2 slices Fresh mozzarella
- 1 tablespoon Butter or olive oil For cooking eggs
- 2 slices Tomato optional
- 2 slices Avocado optional
- 1 handful Spinach or arugula Optional greens
- Salt & black pepper To taste
- Red pepper flakes Optional, for heat
Instructions
- Heat skillet, toast bread, spread pesto.
- Melt butter, cook eggs 2–3 min, season with salt & pepper.
- Layer mozzarella, eggs, and optional veggies, top with second bread slice.
- Press gently, cut diagonally, serve warm.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 450kcal | Carbohydrates: 28g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 370mg | Sodium: 640mg | Potassium: 420mg | Fiber: 3g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 6mg | Calcium: 280mg | Iron: 3mg