Pesto Egg Sandwich with Provolone and Chili Onion Crunch Recipe
This Pesto Egg Sandwich combines the rich flavors of pesto and provolone cheese with perfectly cooked eggs, served on toasted English muffins with a spicy chili onion crunch for an elevated breakfast or brunch experience.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 sandwiches
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Eggs & Cheese
- 4 eggs
- 4 slices of provolone cheese
Bread & Spread
- 4 English muffins, cut in half
- 4 tablespoons of pesto
Condiments
- 2 tablespoons chili onion crunch
Instructions
- Heat pesto: In a nonstick skillet, heat 4 tablespoons of pesto over medium-high heat until warm and slightly bubbling, infusing the pan with its aromatic flavors.
- Prepare English muffins: Lay out the English muffin halves on a broiler-safe tray. Top one half of each muffin with a slice of provolone cheese to prepare for melting.
- Broil cheese: Place the muffins under the broiler for 2-3 minutes, or until the provolone cheese is melted and bubbly. Remove from oven and set aside.
- Cook eggs: Crack the 4 eggs directly into the skillet with the warm pesto. Cook for 3 minutes over medium-high heat, then carefully flip each egg and cook for an additional minute for over-medium doneness, or adjust time to your preferred doneness.
- Assemble sandwich: Top each English muffin half with a cooked egg, then add a ½ tablespoon of chili onion crunch over the egg for a spicy, crunchy finish. Serve immediately and enjoy your flavorful pesto egg sandwich!
Notes
- For a vegetarian option, ensure pesto is made without any animal-derived ingredients.
- Adjust chili onion crunch quantity to control the spice level.
- Use fresh eggs for the best texture and flavor.
- You can substitute provolone with mozzarella or Swiss cheese as preferred.
- Optionally toast English muffins before assembling if you prefer extra crunch.
