Pesto Prosciutto Breakfast Sandwich
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
2 servings
Ingredients
  • 2 heirloom tomatoes
  • 1 tablespoon aioli
  • 1 ½ tablespoons pesto
  • 4 eggs
  • 2 brioche buns
  • ¾ cup arugula
  • 4 slices prosciutto
Directions
  1. Heat oven to 400 F.
  2. Slice the tomatoes and place on a sheet tray.
  3. Roast until softened and slightly caramelized, about 14 minutes. Remove from oven and let cool slightly.
  4. Meanwhile, combine the aioli and pesto in a small bowl. Set aside.
  5. Beat the eggs in a small bowl and pass through a strainer. Set aside.
  6. Heat a nonstick pan over medium heat. Toast the brioche buns until golden brown. Remove and set aside.
  7. Pour half the eggs into the same pan and swirl to spread evenly. Cook over low heat until set.
  8. Fold egg in half, then in half again. Remove from pan and set aside. Repeat with remaining eggs.
  9. Spread pesto mixture on the bottom half of both buns.
  10. Divide roasted tomatoes between both halves.
  11. Divide arugula between both halves.
  12. Top arugula with egg patties.
  13. Add prosciutto to the top of each egg patty and finish with bun tops.
  14. Enjoy immediately.