Description
This Pesto Eggs & Mortadella Sandwich is a savory and satisfying delight combining toasted crusty bread, fresh pesto, perfectly cooked eggs, and flavorful mortadella. Perfect for breakfast or a hearty snack, this sandwich balances rich and fresh flavors with simple, quick preparation.
Ingredients
Scale
Sandwich Ingredients
- 2 slices of crusty bread (ciabatta or sourdough recommended)
- 2 large eggs
- 2 tablespoons fresh pesto
- 2-3 slices of mortadella
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- Prepare Ingredients: Gather all ingredients to ensure a smooth and organized cooking process.
- Toast the Bread: Using a skillet or toaster, lightly toast the slices of bread until they are golden brown and crisp.
- Cook the Eggs: Heat olive oil in the same skillet over medium heat. Crack in the eggs and season with salt and pepper. Cook them to your preference, either sunny-side up or scrambled.
- Spread the Pesto: Once the bread is toasted, evenly spread one tablespoon of fresh pesto on each slice.
- Layer the Mortadella: Place 2-3 slices of mortadella on one slice of pesto-spread bread.
- Add the Eggs: Carefully transfer the cooked eggs on top of the mortadella layer.
- Assemble the Sandwich: Place the second slice of bread pesto side down over the eggs and mortadella.
- Press and Cut: Gently press the sandwich together to meld the layers and cut in half if desired.
- Garnish: Optionally add fresh basil leaves on top or inside the sandwich for added aroma and flavor.
- Serve Immediately: Enjoy your warm, flavorful Pesto Eggs & Mortadella Sandwich fresh off the skillet.
Notes
- You can customize the egg doneness to your liking: sunny-side up, over easy, or scrambled.
- Substitute mortadella with other cured meats like prosciutto or ham if preferred.
- Use gluten-free bread to make this sandwich gluten-free.
- Fresh pesto is recommended for best flavor, but store-bought pesto works as well.
- Serve immediately to enjoy the best texture and warmth.
