Sunday, March 13, 2011

ham, egg, and cheese breakfast sandwich with a toasted walnut pesto sauce

(recipe is per sandwich)
1 challah roll
pesto (recipe below)
2 slices thick sliced ham
1 large handful gruyere cheese (shredded)
1 egg

toasted walnut pesto:
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts (toasted)
3 garlic gloves (minced)
1 tsp. freshly squeezed lemon juice
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, lemon juice, salt and pepper to taste and blend until everything is mixed.

breakfast sandwich:
heat a medium pan up to medium high heat. add in the sliced ham to toast for a bit. about 2 mins. each side, and set aside. cut the challah roll in half, and cover each slice with the walnut pesto. add on 1 slice of ham to each piece of the roll. then top each piece with the shredded gruyere cheese. place into the broiler on hi until the cheese is melted.

in a medium size non stick pan heat 2 tsp. of olive oil on medium high heat. add in the egg and cook for about 3 mins. on each side to create your over easy egg.

when the cheese has melted onto the sandwich add on the cooked egg and top with the other half of the roll, and serve.

enjoy :)


No comments:

Post a Comment