breakfast egg sandwich with basil aioli

Name: Breakfast Egg Sandwich with Basil Aioli
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: ## PESTO AIOLI; 1 tablespoon(s) pine nuts; 1 cup(s) fresh basil leaves; 2 clove(s) garlic, minced; 2 teaspoon(s) lemon juice; 1/2 cup(s) mayonnaise; salt and pepper, to taste; ## ROASTED TOMATOES; 1 beefsteak tomato, sliced; 2 tablespoon(s) olive oil; 1 sprig(s) thyme; 1 clove(s) garlic, minced; salt and pepper; ## EGGS AND SANDWICH; 4 large eggs; 2 tablespoon(s) butter; salt and pepper, to taste; 8 slice(s) whole grain bread; 4 slice(s) provolone cheese; micro greens

2 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Sep 9, 2024

This is an egg breakfast sandwich with pesto aioli and roasted tomatoes.

Rate

prep time 10 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

PESTO AIOLI
1 tablespoon pine nuts
1 cup fresh basil leaves
2 cloves garlic, minced
2 teaspoons lemon juice
1/2 cup mayonnaise
salt and pepper, to taste
ROASTED TOMATOES
1 beefsteak tomato, sliced
2 tablespoons olive oil
1 sprig thyme
1 clove garlic, minced
salt and pepper
EGGS AND SANDWICH
4 large eggs
2 tablespoons butter
salt and pepper, to taste
8 slices whole grain bread
4 slices provolone cheese
micro greens

How To Make breakfast egg sandwich with basil aioli

Step 1

To make the pesto aioli, put all ingredients in a food processor and process until smooth.

Step 2

To 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.
Step 3

To 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.
Step 4

Assemble 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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