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Tomato Pesto Egg Ciabatta
Melissa Hart

Tomato Pesto Egg Ciabatta

Tomato and pesto can flood a breakfast sandwich if both are used carelessly. Blot the tomato, spread the pesto thin and let mozzarella melt directly onto the egg. Ciabatta handles the moisture without turning the sandwich into a jaw workout.
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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 ciabatta rolls split
  • 1/4 cup basil pesto
  • 1 large tomato cut into 8 slices
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil
  • 4 slices low-moisture mozzarella cheese

Method
 

  1. Toast the ciabatta rolls cut-side down for 2 minutes and spread 1 tablespoon pesto over each bottom.
  2. Blot the tomato slices firmly between paper towels.
  3. Heat the olive oil in a nonstick skillet over medium heat and fry the eggs over-medium.
  4. Season the eggs with salt and black pepper and cook until they reach 160°F.
  5. Top each egg with mozzarella and cover for 30 seconds until softened.
  6. Build each ciabatta with two tomato slices and one cheesy egg.