Sunday, June 17, 2012


A few weeks ago, I used a Scoutmob deal at The Jam Coffee House in Nashville and had a delicious breakfast sandwich. Simple, yet delicious flavors paired with egg - I recreated the sandwich (open-faced) for dinner last week.
Serves 2
4 eggs - sunny side up or over easy
2 whole grain English muffins
1/4 cup pesto (I had some frozen cilantro & avocado pesto that was perfect)
1 small ripe tomato
This dish comes together very quickly! Toast the English muffins and spread the pesto on each side. Assemble thinly sliced tomato and eggs on top. We enjoyed our open-faced egg sandwiches with Alexia's spicy sweet potato fries and a fresh salad. Dinner in about 15 minutes? Yes please.

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