Basil Pesto Egg & Tomato English-Muffin Sandwiches

Breakfast sandwiches are a portable American classic, here brightened with Genovese-style basil pesto. Toasted English muffins hold soft eggs, juicy heirloom tomato, and melty mozzarella for an easy make-ahead morning.

Serves 4 · 8 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 19g protein
• 32g carbs
• 23g fat
• 3g fiber

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Ingredients

• 4 English muffins
• 4 large eggs
• 1 large heirloom tomato
• 1/4 cup basil pesto
• 4 oz fresh mozzarella slices
• 1 cup baby spinach
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp olive oil

Instructions

1. 1Split the English muffins and toast them until golden and crisp on the cut sides; keep warm. Slice the heirloom tomato into four thick rounds and season lightly with salt.
2. 2Heat a large nonstick skillet over medium heat and add the butter, swirling until melted and foamy.
3. 3Crack the eggs into the skillet, spacing them apart. Season with salt, pepper, and red pepper flakes.
4. 4Cook the eggs 2 to 3 minutes until the whites are mostly set. For over-easy yolks, gently flip and cook 30 to 45 seconds more; for firmer yolks, cover the pan for 1 minute.
5. 5While the eggs finish, spread a thin layer of basil pesto on both cut sides of each warm English muffin.
6. 6Place baby spinach on the bottom half of each muffin, then top with a seasoned tomato slice.
7. 7Slide one cooked egg onto each tomato. Lay a slice of fresh mozzarella over the hot egg so it softens slightly from residual heat.
8. 8Cap with the pesto-smeared muffin tops, press gently, and serve at once. For grab-and-go mornings, wrap tightly in parchment; the residual heat will keep everything melty for several minutes.