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Pesto Breakfast Sandwich

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This vibrant green veggie pesto sandwich is the perfect way to get your day started. This 10-minute breakfast features microgreens, which are young vegetable sprouts harvested just after the first true leaves develop. If you can’t find microgreens, alfalfa sprouts or chopped baby lettuce can be used in their place.

Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 large egg
  • 2 tablespoons refrigerated basil pesto
  • 1 whole-wheat english muffin, split and toasted
  • 2 ounces sliced avocado (about 6 slices)
  • 3/4 cup microgreens
  • 1/4 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
Directions:
  1. Heat oil in a small nonstick skillet over medium heat until shimmering, about 1 minute. Carefully crack egg into the pan; cook, undisturbed, until the white is fully set and crispy edges form, 3 to 5 minutes.
  2. Meanwhile, spread 1 tablespoon pesto onto each muffin half. Shingle avocado slices on top of 1 muffin half.
  3. Toss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl. Place the egg on top of the avocado; top with the microgreen mixture. Top with the remaining muffin half, pesto-side down.
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