To this day, my son’s favorite sandwich is an Egg Pesto Melt. It truly makes him endlessly happy and since it only takes me minutes to prepare, it’s a perfect last minute dinner idea, especially when I’m racing the clock to get everyone upstairs for bath, books and bed (say that five times fast_ bath, books, bed. bed, bath, books, bed…)

Today’s recipe is my twist on that sandwich and I have to say, it’s pretty darn tasty. Any kind of bread you’ve got on hand will work, but I prefer a toasted whole wheat English muffin, which pairs beautifully with the soft fluffy egg, gooey cheese and tiny bites of savory sun-dried tomato.

Yet another reason to keep a carton of eggs in your fridge at all times!

* If you want to see exactly how it’s prepared, this video will help!


Sun Dried Tomato Egg Sandwich

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Servings: 1 sandwich
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 4 teaspoons oil
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 4 large eggs, whisked separately
  • 1/4 cup chopped sun dried tomatoes
  • 1/2 cup white cheddar or mozzarella cheese
  • 1/2 cup Spinach Leaves
  • 4 english muffins



    Sodium: 430mg | Sugar: 3g | Fiber: 3g | Cholesterol: 15mg | Calories: 260kcal | Fat: 11g | Protein: 13g | Carbohydrates: 30g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Such a yummy sandwich, I loved it for dinner!

      Fyi – the recipe does not list the spinach leaves 🙂

    2. The other egg is for the second sandwich! This recipe makes two sandwiches so you’re supposed to use half of the ingredients for the first sandwich, and then the final step says to repeat the process for the second sandwich! 🙂

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