Egg and Bacon Breakfast Sandwich with Sun Dried Tomato Pesto

"3pm breakfast sandwich 😁 Focaccia bread, sun dried tomato pesto (store bought), turkey bacon, spinach (or use chard or kale it’s good too!), a fried egg and sautéed mushrooms (marinated ones would be amazing as well), black pepper & flake salt + ☕️. . Sometimes you just need a good sandwich! Plus, we need to put all the bread we are baking to good use!"
-- @thedaleyplate

Recipe Intro From thedaleyplate

This is the breakfast sandwich of our dreams! Layered with bacon, a fried egg and crispy mushrooms, we pretty much want to wake up every day and nosh on this. Use whatever you have in your veggie drawer to get this dish going!

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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 1

Recipe Card


  • 3 pieces turkey bacon
  • 2 tablespoons olive oil, divided
  • 6 ounces mushrooms, ends trimmed and sliced
  • 1 large egg
  • 2 tablespoons sun-dried tomato pesto
  • 1 small handful spinach, chard or kale
  • Kosher salt and pepper, to taste
  • 1 small sandwich baguette


  • Step 1

    In a medium skillet on medium high heat, add a 1 tablespoon of olive oil. Then add mushrooms and saute until crispy and golden brown, 5-6 minutes. Remove from heat and reserve in small bowl.

  • Step 2

    In the same skillet on medium heat, add the turkey bacon and cook until crisp on both sides, about 8 minutes. Remove from heat and reserve on plate lined with paper towel.

  • Step 3

    In a small skillet on medium high heat, add remaining oil and crack the egg into skillet. Season with salt and pepper and fry until the edges are lacy and golden brown and the whites are fully cooked, 3-4 minutes.

  • Step 4

    Slice open the sandwich bread and slather both sides with sun-dried tomato pesto. Add the bacon, spinach, egg and mushrooms. Top the sandwich and enjoy!

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