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  • Writer's pictureJalpa Merchant

5 Minute Egg Pesto Breakfast Sandwich

Prep Time: 2 minutes

Cook Time: 3 minutes


  • 1 teaspoon olive oil

  • 1 egg

  • 1 multi-grain English muffin

  • 2 to 3 tablespoons high-quality basil pesto or vegan cashew pesto

  • 1 handful baby arugula (or other baby greens)


  1. Toast the English muffin, remover to a plate. Cover to keep warm.

  2. Prepare the egg: Heat 1 teaspoon olive oil in a skillet over medium heat. Crack an egg into the pan and sprinkle with a few pinches salt And peppe.

  3. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.

  4. On the toast, spread v both sides generously with pesto. When the egg is done, slide it onto one half of the English muffin.

  5. Add a handful of arugula to the still hot pan and return to medium heat; add a pinch of kosher salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.

  6. Top the sandwich with the other half of the English muffin and serve immediately.


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