Description
A warm and comforting sandwich made with soft pesto eggs, silky mortadella, and crusty bread, perfect for breakfast, brunch, or a quick savory meal.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons basil pesto
- 4 thin slices mortadella
- 2 pieces crusty bread
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat a nonstick skillet over low to medium heat.
- In a bowl, beat the eggs with salt and black pepper until just combined.
- Add the butter to the skillet and let it melt gently.
- Pour in the eggs and cook slowly, stirring gently, until softly set.
- Remove the skillet from heat and fold in the basil pesto.
- Lightly brush the bread with olive oil and toast briefly until just crisp.
- Layer mortadella slices on the warm bread.
- Spoon the pesto eggs over the mortadella.
- Close the sandwich, slice if desired, and serve warm.
Notes
- Cook the eggs on low heat to keep them creamy.
- Add pesto off the heat to preserve its fresh flavor.
- Serve immediately for the best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 245 mg
Keywords: pesto eggs sandwich, mortadella sandwich, easy breakfast sandwich, brunch sandwich recipe