Sun-Dried Tomato Pesto Egg Sandwich


Level up your breakfast game with this flavorful egg and spinach pesto sandwich on a toasty-warm brioche bun. Make just one or a bunch for a brunch to remember!

Sun-Dried Tomato Pesto Egg Sandwich

Minutes to Prep 5

Total Minutes 15

Serves 1

Difficulty 3



MELT butter in a medium-sized non-stick skillet over medium-low heat.

WHISK eggs and add to the center of the pan as soon as butter begins to boil. When the edges start to set, use a rubber spatula to push eggs around the skillet. Continue until eggs are fluffy and barely set, about 2 minutes.

REMOVE from heat once eggs appear to be soft scrambled.

ADD olive oil to pan. Add spinach and use a spatula or tongs to toss in olive oil. Cover the pan and cook for 1 minute.

UNCOVER the pan and toss spinach again. Cover and cook for 1 additional minute.

TOAST brioche bun until slightly crispy.

PLACE eggs and spinach on the bun.

TOP with pesto and parmesan cheese. Add salt and pepper to taste. Enjoy!