By Dane Feldman
Photo by Dane Feldman.
Egg sandwiches are one of my favorite breakfast and brunch foods, so I’m constantly trying new combinations with eggs as the base. After making almond pesto earlier this week, I wound up with enough left over that I could use it for something else. Lo and behold, the pesto egg sandwich was born.
What you’ll need (per sandwich):
1 slice havarti cheese
2 slices smoked salmon
1 tsp almond pesto
2 slices multigrain bread
1 tsp margarine
Fry the egg over medium in the margarine. When the egg is almost done top it with cheese and let the cheese melt. Then, remove the egg and cheese and toast the bread in the same pan. Add more margarine if needed.
Place the egg and cheese onto one slice of bread and add the salmon. Spread the pesto on the other slice of bread and place it on top of the first slice. Cut in half and serve.