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Fried egg sandwich with pesto and mascarpone cheese
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Photo by: Courtney Monigold
My favorite day of the week is Sunday. It's the one day of the week that both my husband and I are home and we always make sure that we spend time together. It’s not like we do anything extravagant, it’s really just the simple tasks we enjoy doing together and it usually consists of: Breakfast, the farmers market in the summer, running errands, working around the house, etc.
We rarely go out to breakfast because we would rather dine in the comforts of our own home: Café Coco.
This sandwich is hearty enough to hold you over into the late afternoon and the pesto gives it a great unique kick. To save time you can buy pesto from the store, or you can make your own if you wish. (which I also provided)
I couldn’t WAIT until today, because I was going to make this. I must say…it’s a great way to start a Sunday.
What’s your favorite day of the week?
Fried Egg Sandwich with Pesto and Mascarpone Cheese
Ingredients:
4 Eggs
¼ Cup Mascarpone Cream
1 T Prepared Pesto (Recipe to follow)
4 Slices of ‘crusty’ bread (I used a sourdough Bouclé)
Sliced Fontina Cheese
Heirloom Tomato (or any kind of tomato)
Butter
Salt/Pepper
Directions:
1. Preheat a frying pan for the eggs, and a flat griddle for the bread
2. Mix together the mascarpone cream and pesto
3. Slice tomatoes thin, slice fontina cheese thin (or you can shred it)
4. Butter the bread on one side
5. Start by frying the eggs in one pan. Then, on the griddle put the bread butter side down.
6. Start topping the bread with the cheese, tomato and pesto spread to get it warm and toasty
7. You can break the yolks if you want or cook them until the yolks are fairly firm. Then fold the eggs on top of each slice.
8. Each sandwich should have 2 eggs, one for each half. If you fold them right, the egg should stay intact when you slice.
9. Enjoy!
Basic Pesto Recipe:
1/3 Cup Toasted Pine Nuts
2 Cups Fresh Basil
1 Clove Garlic, pealed
½ Cup Extra Virgin Olive Oil
½ Cup Parmesan
Salt/Pepper
Directions:
1. In a food processor, put garlic, toasted pine nuts, and basil. Blend until smooth
2. With the food processor still running, slowly drizzle the olive oil in a steady stream.
3. Add cheese, pulse the food processor again to mix it in.
4. Season with Salt and Pepper.
5. You can save this in the freezer in ice cube trays for quick prep later, or you can save in individual containers in the freezer.
More About:
Breakfast
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