This vibrant green veggie pesto sandwich is the perfect way to get your day started.
This 10-minute breakfast features microgreens, which are young vegetable sprouts harvested just after the first true leaves develop.
If you cant find microgreens, alfalfa sprouts or chopped baby lettuce can be used in their place.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
A hearty whole-wheat English muffin is toasted and topped with herby basil pesto and creamy, heart-healthy avocado slices.
Keep reading for expert tips, including why we use oil instead of butter to cook the eggs.
Meanwhile, spread 1 tablespoon pesto onto each muffin half.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Shingle avocado slices on top of 1 muffin half.
Toss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl.
Place the egg on top of the avocado; top with the microgreen mixture.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Top with the remaining muffin half, pesto-side down.
Of course, you’ve got the option to also make pesto without cheese.
Pesto can add great flavor to scrambled eggs, soups, sandwiches, grain bowls, pastas and salads.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
This breakfast sandwich is a meal in itself.
It would be excellent paired with tomato juice, a classic Bloody Mary or our Spicy Pickled Bloody Mary.
Store leftovers in an airtight container for up to 1 day in the fridge.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
