The ultimate egg sandwich that can be eaten for any meal of the day. It consists of scrambled eggs, parsley pesto, tomato sauce, and a little grated parmesan in between two slices of garlic sourdough bread.

I love eggs in all shapes and forms. Scrambled eggs have been my favorite since I was a little girl, probably because they were the most appealing to me. However, nowadays I also love eggs that are poached and over easy.

I decided to go with scrambled eggs for this sandwich because realistically speaking my kids aren’t going to eat this kind of sandwich yet. Therefore, creating a sandwich made with scrambled eggs will make everyone happy. It just takes adding a few extra eggs in there, setting some aside for the kids, and we have just created two meals in one!

Eggs done right are definitely the star of this sandwich. The tomatoey goodness is the co-star. It adds so much flavor to this sandwich. And I find myself wanting to make just the sauce on a weekly basis so it’s always around when I need it! I adapted this tomato sauce from Pinch of Yum’s tomato sauce. It’s so amazing.

My Egg Secrets

But back to these eggs for a sec…they are so soft and fluffy! My favorite tried and true steps to perfect scrambled eggs include these things: 1) using a non-stick skillet, 2) adding a little bit of milk to the eggs, and 3) cooking the eggs on just above medium heat until the point a clean trail is left behind when scraping the pan with a nylon spatula, turning down the heat to low and folding the eggs a bit more until soft and pillowy.

Eggs are loaded with nutrition. They contain 6 grams of protein per egg, 5 grams of fat, and no carbohydrates. Eggs also contain a significant amount of micronutrients including 25% of the daily adult requirement for choline and selenium. Selenium is important for antioxidant synthesis and choline is necessary for several actions including neurotransmitter synthesis, and lipid transport. Many of us are not getting enough choline in our diets and a research study looking at men and women with diets deprived of choline developed fatty liver, muscle damage, or both. The part I found interesting is that when the intake of choline was increased, the damage was reversed.*

So how do you like your eggs?

References: Choline: An Essential Nutrient for Public Health

Egg, Tomato, and Pesto Sandwich

Megan

5 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast, Sandwich

Servings 3

Ingredients

Loaf of Garlic Sourdough bread or whatever bread you prefer.
Grated parmesan cheese

Eggs

7 eggs
2 tablespoons milk

Tomato Sauce

1 pint cherry tomatoes halved
1 tablespoon olive oil
2 cloves garlic minced
2 tablespoons yellow onion finely chopped
1 teaspoon jalapeño minced
1 tablespoon balsamic vinegar
1/2 tablespoon unsalted butter

Parsley Pesto

3 cups parsley packed
⅔ cup walnuts
5 cloves garlic
⅔ cup Parmesan cheese
¼ teaspoon sea salt
6 tablespoons olive oil

Instructions

Make Pesto

Combine all ingredients for parsley pesto except olive oil. Process until smooth. Add olive oil and continue to blend until incorporated. Store in fridge until ready to use.

Tomato Sauce

Add only the tomatoes to a non-stick skillet and cook for 4-5 minutes on medium heat. After tomatoes are starting to look charred, decrease heat to medium low and cook for another minute or so. Remove pan from heat for 1-2 minutes to allow pan to cool down and then add oil so oil doesn't splatter everywhere. Add onion, jalapeño, and garlic. Cook for 10 minutes on medium low and as tomatoes soften, smash them down with the back of a wooden spoon. Add 1 tablespoon balsamic vinegar and cook for a couple minutes until it reduces. Add butter and stir in until completely melted. Set aside.

Eggs

In a mixing bowl combine eggs and milk and beat with a whisk. Add eggs to a non-stick skillet and cook on medium-high. As eggs are cooking, occasionally check them by scraping pan with a nylon spatula and once a clean trail is left behind spatula, turn heat to low and fold eggs gently with wooden spoon until soft and fluffy. Remove from heat.

Sandwich Assembly

Spread pesto on one slice of garlic sourdough. Add scrambled eggs on top of pesto with some sprinkling of grated parmesan cheese if using. Add tomato sauce to other slice of bread and arrange together into a sandwich. Enjoy these!

Notes

Tomato sauce adapted from Pinch of Yum.

Pesto is not included in nutrition fact label because you will have a lot leftover. One tablespoon adds 80 calories to sandwich.

Egg, Tomato, and Pesto Sandwich