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Pesto Breakfast Sandwich
Ingredients
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1/2 tablespoon extra-virgin olive oil
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1 large egg
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2 tablespoons of homemade or refrigerated basil pesto
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1 whole-wheat english muffin, split and toasted
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2 ounces sliced avocado(about 6 slices)
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3/4 cup mircrogreens
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1/4 teaspoon lemon zest
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1 teaspoon lemon juice
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1/8 teaspoon salt
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1/8 teaspoon crushed red pepper
Preparation
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Heat oil in a small nonstick skillet over medium heat until shimmering, about 30 seconds. Carefully crack egg into the pan, cook, undisturbed, until the white is fully set and crispy edges form, 3 to 5 minutes. You may cover with a lid for a minute or two to cook the yoke.
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Toss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl.
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Spread 1 tablespoon pesto into each muffin half. Shingle avocado slices on top of 1 muffin half. Place the egg on top of the avocado; top with the microgreen mixture. Top with the remaining muffin half, pesto-side down.
