egg pesto melt egg pesto meltI adore pesto, eggs, and bread. They’re all always present in my fridge, and they have long shelf lives. I like to marry them to quickly make a sandwich my gang goes gaga for, like this Egg Pesto Melt.
The EPM is one of my most reliable and comforting lunch recipes and one of Kenya’s and Chloe’s favorites. It’s easy, unique, and vegetarian. A perfect sammie that is equally enjoyable hot or at room temperature.
1 large egg
1 tablespoon Everyday Basil Pesto or Kale Pesto
½ teaspoon vegetable or canola oil
¼ cup shredded mozzarella cheese
2 slices whole-wheat bread
1. Whisk the egg and pesto in a bowl.
2. Heat the oil in a small sauté pan over medium heat. Pour in the egg mixture, tilting the pan to spread it evenly across the bottom.
3. Allow the egg to cook undisturbed for 1 minute. Using a rubber spatula, gently pull the egg away from the sides of the pan so the rest of the liquid egg can continue to coat the pan and cook until egg is set.
4. Using the spatula, fold the edges of the omelet inward into a square shape (to fit the bread).
5. Remove the square omelet to a plate. Place half the cheese on a slice of bread and transfer the bread to the pan, cheese side up.
6. Top with the omelet, remaining cheese, and remaining slice of bread. Cook for 1 minute on each side, until golden.
SARAH: The first time I made my three-year-old daughter an Egg Pesto Melt, she said, “Mommy, this is the best sandwich ever!” It has now become a lunchtime favorite for her and for me!
EMILY: I love how the Egg Pesto Melt is quick and easy, yet has a sophisticated taste!
