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
- 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