Pesto Prosciutto Breakfast Sandwich

The breakfast sandwich. The perfect blend of crispy, savory, and sweet between two slices of bread. Many of us have let ourselves get one from a cafe or restaurant. Undeniable allure. 

– 2 heirloom tomatoe – 1 tablespoon aioli – 1 ½ tablespoons pesto – 4 egg – 2 brioche bun – ¾ cup arugula – 4 slices prosciutto



Preheat oven to 400F. Slice and lay out tomatoes. Roast for 14 minutes to soften and caramelize. Remove from oven and cool. 

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Mix the aioli and pesto in a small bowl. Set aside. Beat eggs in a small bowl and strain. Set aside. 

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Heat a nonstick pan on medium. Brioche buns should be golden brown. Remove and reserve.

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Swirl half the eggs into the pan to distribute. Heat slowly until set. Egg should be folded twice.

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Set aside from pan. Repeat with remaining eggs.Spread pesto on both bun bottoms.

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The roasted tomatoes should be divided between the two halves. Arugula should be divided between the two halves.

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Arugula should be topped with egg patties. Place a slice of prosciutto on top of each egg patty, and then top each one with the bun tops.

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