Egg-Pesto Sandwich

by Maria on October 7, 2013

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I love eggs. Nutritionally, they are packed with nutrients, and, as I learned in one of my first nutrition classes at Cornell, the food with the most complete protein profile. For this reason, I serve eggs a couple of times a week, and make pancakes with extra eggs for my non-egg loving boys. Nutrition aside, they are also just so easy, and taste so good, especially when eaten with some good toast or potatoes.

So I was very excited when I first came across a recipe for Egg-Pesto Melts on Weelicious a couple of years ago. Pesto and eggs--what a great combination! And since I usually have pesto on hand--often homemade kale pesto or basil pesto--this recipe has become a regular in my household, often as a quick and healthy lunch or snack for myself. Add a salad and an apple on the side and it's actually a perfect mom's lunch. My husband also loves a good egg sandwich to-go in the mornings, and this one is perfect, since the egg won't run all over the place. (As I am writing this, I realize this is something I need to make for him more often!)


Egg-Pesto Sandwich

Adapted from Weelicious

Serves 1


1 large egg

1 tablespoon pesto (basil, kale, spinach, parsley - your choice!)

nonstick cooking spray 

whole grain English muffin or toast with 1 teaspoon butter or butter spread on each slice 


1. Crack egg into a small bowl. Add pesto and whisk.

2. Place a nonstick skillet over medium heat and treat with nonstick cooking spray. Add egg-pesto mixture and cook for 1-2 minutes over medium-low heat, tilting the pan to help the egg spread out. Flip and cook for a little bit more.

3. Fold into shape that will fit on top of your toast or english muffin. Enjoy!


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