Pesto Egg Breakfast Sandwich
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Prep time 10mins
Cook time 25mins
Serves or Makes: 2


For the Sandwich:

  • 2 English muffins
  • 2 eggs
  • 2 frozen hash brown patties
  • 1 tablespoon chopped fresh rosemary
  • 1/ 3 cup arugula
  • 4 slices of bacon
  • 2 slices of cheddar cheese

For the Herb Avocado "Aioli":

  • 1/ 2 avocado
  • big handful of fresh basil
  • 1 garlic clove
  • juice of 1 lime
  • juice of 1/2 lemon
  • 1 jalapeño, pith and seeds removed
  • big pinch of fine sea salt


  • Step 1

    Line a baking sheet with parchment paper or aluminum foil and arrange the bacon on it without overlapping or crowding the pan. Place in a cold oven and set the heat to 425 degrees. Your bacon should be crispy perfection in about 20 minutes.

  • Step 2

    Remove the bacon from the baking sheet and place on a paper towel lined plate to soak up excess grease.⁣

  • Step 3

    While the bacon cooks, make your Herby Avocado “Aioli.” Add all ingredients to a blender or food processor and blend until creamy. Add water 1-2 tsp at a time if needed to reach desired consistency. ⁣

  • Step 4

    Heat a medium-sized skillet over medium heat. Add a drizzle of oil, then add hash browns. Sprinkle face up side with rosemary, cook until golden brown, then flip and add remaining rosemary to second side. When crispy, remove from the pan and set aside.⁣

  • Step 5

    On the same pan, add another drizzle of oil or butter to coat. Crack 2 eggs in the pan and add 1 tbsp water. Cover for 1-2 minutes, until your eggs are cooked to your liking. Top with salt & pepper. Remove and set aside.⁣

  • Step 6

    On the same pan, add your english muffin cut side down to get browned and crispy, about 45 seconds. Flip over and add a slice of cheddar. Cover until melted, about 30 seconds.⁣

  • Step 7

    Assemble your sandwich, adding the Herby Avocado “Aioli” to the side of the English muffin without cheese then stack on the remaining ingredients. Slice in half and serve immediately.