Pesto Eggs & Mortadella Sandwich
An indulgent sandwich featuring creamy scrambled eggs, herbaceous pesto, and savory mortadella, all served between crusty bread. Perfect for a quick weeknight meal or brunch staple.
Ingredients
Main ingredients
- 2 large eggs Choose fresh, large eggs for best texture.
- 2 slices mortadella Thinly sliced for best mouthfeel.
- 2 tablespoons basil pesto Use fresh or quality store-bought pesto.
- 2 slices crusty bread Country loaf, sourdough, or ciabatta recommended.
- to taste Salt and pepper
- for cooking Butter or oil For cooking the eggs and toasting the bread.
Instructions
Preparation
- Crack the eggs into a small bowl and season with a pinch of salt and a grind of black pepper. Whisk gently until the yolks and whites are combined but not frothy.
- Place a non-stick skillet over medium heat and add a small pat of butter or a tablespoon of oil. Once shimmering, pour in the eggs and let sit for a few seconds.
- Using a spatula, stir gently in sweeping motions to form soft curds. Cook until set but still glossy, about 1 to 2 minutes.
- Toast the crusty bread slices until golden and crisp using your preferred method.
- Spread about a tablespoon of pesto on one slice of toasted bread. Pile the warm scrambled eggs on top and lay mortadella slices over the eggs. Cap with the second slice of toast.
- Slice the sandwich in half and serve immediately.
Notes
Control the heat to prevent rubbery eggs. Use fresh herbs as garnish for extra flavor. This sandwich is best eaten fresh but components can be stored separately in the fridge.