No products in the cart.
By 300 Sandwiches
Posted in Breakfast, recipes | Tags : basil, breakfast, egg in a while, open-faced, parmesan, pesto, summer, veggie
Working on Labor Day? No way! This weekend, we made plans to get in some beach time for the last weekend of the summer.
I had my September fashion magazines stacked in my office, having no time to read them as of yet. But this weekend, I will devour all of them, including that phat 700 page phone book sized issue of Vogue with the sand in between my toes and a mojito in hand while E gets in some kitesuring.
The other thing that we needed to do was harvest all of that crazy basil and herbs that grew like weeds in our garden. This meant more pesto.
I hadn’t made a good egg-in-a-whole sandwich since early on in the project, and I thought it would be awesome if you spread pesto all over the bread and ate it with that runny egg yolk. I could eat pesto just plain with no eggs or crackers or bread. I spoon it out of the food processor like ice cream.
Most people do egg-in-a-hole sandwiches with two pieces of bread, but E and I are watching the carbs so we just use one slice per sandwich and keep it open-faced. I could have stacked the bread, but we were just going to split them between us anyway. #doingitourway
E liked the combo of pasta and runny eggs, and devoured breakfast before we rushed off to the last day’s work of the summer. I’ll have to make another batch of that pesto to take with us to the beach tomorrow. I’ll try not to eat half of it before I can pack it up in a Tupperware bowl.
3 cups fresh basil
2 cloves crushed garlic
3/4 cup shredded parmesan cheese
pinch kosher salt
pinch black pepper
3 tablespoons pine nuts
1/3 cup olive oil
squeeze of one lemon wedge
3 eggs
2 pieces bread
make pesto: combine basil, 1/2 cup parmesan, kosher salt, black pepper, and pine nuts in a food processor. Add half the olive oil, chop or grind for about a minute. Run spoon down the sides and mix with spoon, then add the rest of olive oil, and grind for another 30 seconds. Set aside.
Heat a nonstick medium skillet on the stove under low medium heat. In a shallow wide bowl, mix one egg with a generous tablespoon of pesto. Then, cut a hole in the middle of both slices of bread. Dunk the slices into the egg pesto mixture, and place in skillet. After bread toast for about a minute, crack an egg in the hole of the bread. Let cook for another two minutes, then flip with spatula. Let cook for 2 minutes, then remove from skillet.
Dollop another teaspoon of pesto on bread if you wish, or sprinkle more parmesan cheese on top if you like. Makes two open faced sandwiches.
by 
No comments yet.