Leading The Good Life
27Aug/110

Open-Faced Italian Egg Sandwich

Kate harvested a bunch of our basil yesterday and surprised me with homemade pesto. I used it this morning to make myself a tasty little sandwich!

Open-Faced Italian Egg Sandwich

This yummy sandwich is great for brunch - or any time of day!

serves 1

total time: 10 minutes

cook time: 6 minutes

Ingredients

  • cooking spray (or 1 teaspoon of oil or butter)
  • 2 eggs
  • 1 English muffin, split
  • 1 tablespoon pesto
  • 1 Roma tomato, seeded and sliced into rounds
  • 1 tablespoon grated Parmesan cheese

Directions

  1. Coat a small skillet with cooking spray (or oil/butter) and place over medium heat.
  2. Once the pan is preheated to medium (2-3 minutes), crack both eggs into the pan, aiming to keep them separate and the yolks intact.
  3. While the eggs are cooking, toast the English muffin and spread pesto on each half.
  4. After 4 minutes, the eggs will be ready for flipping. Gently flip, moving quickly and attempting to keep the yolks from breaking. Let them cook on the second side for 2 minutes, then remove from heat. (The eggs will continue to carry-over cook even off of the heat.)
  5. Divide the tomato slices between the 2 halves of the English muffin, and sprinkle with Parmesan cheese.
  6. Place the eggs on top of the tomatoes, and enjoy!
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Hi! My name is Lizz and I am from Omaha, Nebraska. I love cooking, running, traveling, and learning new things. I have an amazing wife, 2 adorable dogs, and an incredibly close-knit family. I am striving to make conscious choices in my life that reflect who I am and help me live life to the fullest.

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