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Fried Egg, Ham & Pesto Sandwiches
Prep: 20 minutes
Cook: 5 minutes • Serves: 4
Pesto
3garlic cloves, crushed with press
2 cups loosely packed fresh basil leaves
1/2cup Parmesan cheese
1/4cup pepitas, shelled sunflower seeds or pine nuts
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3cup olive oil
2 cups loosely packed fresh basil leaves
1/2cup Parmesan cheese
1/4cup pepitas, shelled sunflower seeds or pine nuts
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3cup olive oil
Sandwiches
4large eggs
2 tablespoons unsalted butter
4 ciabatta rolls, sliced horizontally
2 tablespoons mayonnaise
4 vine-ripened tomatoes, sliced
2 cups loosely packed arugula
4 thick slices ham, warmed
2 tablespoons unsalted butter
4 ciabatta rolls, sliced horizontally
2 tablespoons mayonnaise
4 vine-ripened tomatoes, sliced
2 cups loosely packed arugula
4 thick slices ham, warmed
1.For Pesto: In food processor with knife blade attached, purée all ingredients except oil. With processor running, stream in oil and process until emulsified. Makes about 1 cup.
2.For Sandwiches: In large skillet, cook eggs in butter over medium heat 3 minutes or to desired doneness; toast rolls. Evenly spread bottom halves of rolls with mayonnaise; evenly top with tomatoes, arugula and ham. Top each with 1 tablespoon pesto and 1 egg; close sandwiches.
Approximate nutritional values per serving:
682 Calories, 34g Fat (15g Saturated), 307mg Cholesterol,
2966mg Sodium, 48g Carbohydrates, 3g Fiber, 51g Protein
