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Roasted Tomato & Pesto Breakfast Sandwich

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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!

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