Leave a comment

Roasted Tomato & Pesto Breakfast Sandwich


I was at Panera recently and as an avid egg white-avoider, I was surprised when their Mediterranean egg white sandwich actually sounded good! So I decided to make u own version that yielded several servings instead of the $4 and some change one-serving they have.

Roasted Tomatoes
Tomatoes, from papa’s garden, chopped
1 TB olive oil
Salt & Pepper
Roast above ingredients in a 425 degree oven for 30-45 minutes, or until deep red and delicious.
I made a pick batch and put them in a jar in the fridge for sandwiches or to top off hummus!

Almond Pesto
1 cup fresh basil
Palm full almonds
2 TB, grated from block of parmesan
3 TB olive oil
Salt & Pepper
Blend in food processor until smooth.
I also made a big batch to toss with whole wheat pasta.

Lastly, you will need:
1 egg from grandpa’s chickens, you only need the egg white
Sharp cheddar
Whole wheat English muffin

Toast up your English muffin, layer the egg, cheese, pesto, and tomatoes. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: