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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Active Time:10 minsTotal Time:10 minsServings:1
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1largeegg2tablespoonsrefrigeratedbasil pesto1whole-wheat English muffin, split and toasted2ouncesslicedavocado(about 6 slices)3/4cupmicrogreens1/4teaspoongratedlemon zest1teaspoonlemon juice1/8teaspoonsalt1/8teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1largeegg
2tablespoonsrefrigeratedbasil pesto
1whole-wheat English muffin, split and toasted
2ouncesslicedavocado(about 6 slices)
3/4cupmicrogreens
1/4teaspoongratedlemon zest
1teaspoonlemon juice
1/8teaspoonsalt
1/8teaspooncrushed red pepper
DirectionsHeat oil in a small nonstick skillet over medium heat until shimmering, about 1 minute. Carefully crack egg into the pan; cook, undisturbed, until the white is fully set and crispy edges form, 3 to 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallMeanwhile, spread 1 tablespoon pesto onto each muffin half. Shingle avocado slices on top of 1 muffin half.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallToss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl. Place the egg on top of the avocado; top with the microgreen mixture. Top with the remaining muffin half, pesto-side down.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallNutrition InformationServing Size: 1 sandwichCalories 585, Fat 44g, Saturated Fat 8g, Cholesterol 194mg, Carbohydrates 31g, Total Sugars 8g, Added Sugars 0g, Protein 17g, Fiber 5g, Sodium 830mg, Potassium 554mgFrequently Asked QuestionsThe classic pesto ingredients include basil leaves, garlic, pine nuts, extra-virgin olive oil, a little salt, and Parmesan or pecorino cheese. Some stores sell vegetarian pesto for those who wish to avoid rennet, an enzyme found in the stomach of a calf or goat, which is used in the making of cheese. Of course, you can also make pesto without cheese.Pesto can add great flavor to scrambled eggs, soups, sandwiches, grain bowls, pastas and salads. Some of our favorites includeChicken & Spinach Soup with Fresh Pesto,Charred Shrimp, Pesto & Quinoa BowlsandChicken & Vegetable Penne with Parsley-Walnut Pesto.This breakfast sandwich is a meal in itself. It would be excellent paired with tomato juice, a classic Bloody Mary or ourSpicy Pickled Bloody Mary.Store leftovers in an airtight container for up to 1 day in the fridge.EatingWell.com, July 2024
Directions
Heat oil in a small nonstick skillet over medium heat until shimmering, about 1 minute. Carefully crack egg into the pan; cook, undisturbed, until the white is fully set and crispy edges form, 3 to 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallMeanwhile, spread 1 tablespoon pesto onto each muffin half. Shingle avocado slices on top of 1 muffin half.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallToss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl. Place the egg on top of the avocado; top with the microgreen mixture. Top with the remaining muffin half, pesto-side down.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallNutrition InformationServing Size: 1 sandwichCalories 585, Fat 44g, Saturated Fat 8g, Cholesterol 194mg, Carbohydrates 31g, Total Sugars 8g, Added Sugars 0g, Protein 17g, Fiber 5g, Sodium 830mg, Potassium 554mgFrequently Asked QuestionsThe classic pesto ingredients include basil leaves, garlic, pine nuts, extra-virgin olive oil, a little salt, and Parmesan or pecorino cheese. Some stores sell vegetarian pesto for those who wish to avoid rennet, an enzyme found in the stomach of a calf or goat, which is used in the making of cheese. Of course, you can also make pesto without cheese.Pesto can add great flavor to scrambled eggs, soups, sandwiches, grain bowls, pastas and salads. Some of our favorites includeChicken & Spinach Soup with Fresh Pesto,Charred Shrimp, Pesto & Quinoa BowlsandChicken & Vegetable Penne with Parsley-Walnut Pesto.This breakfast sandwich is a meal in itself. It would be excellent paired with tomato juice, a classic Bloody Mary or ourSpicy Pickled Bloody Mary.Store leftovers in an airtight container for up to 1 day in the fridge.
Heat oil in a small nonstick skillet over medium heat until shimmering, about 1 minute. Carefully crack egg into the pan; cook, undisturbed, until the white is fully set and crispy edges form, 3 to 5 minutes.
Meanwhile, spread 1 tablespoon pesto onto each muffin half. Shingle avocado slices on top of 1 muffin half.
Toss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl. Place the egg on top of the avocado; top with the microgreen mixture. Top with the remaining muffin half, pesto-side down.
Nutrition InformationServing Size: 1 sandwichCalories 585, Fat 44g, Saturated Fat 8g, Cholesterol 194mg, Carbohydrates 31g, Total Sugars 8g, Added Sugars 0g, Protein 17g, Fiber 5g, Sodium 830mg, Potassium 554mg
Nutrition Information
Serving Size: 1 sandwichCalories 585, Fat 44g, Saturated Fat 8g, Cholesterol 194mg, Carbohydrates 31g, Total Sugars 8g, Added Sugars 0g, Protein 17g, Fiber 5g, Sodium 830mg, Potassium 554mg
Serving Size: 1 sandwich
Calories 585, Fat 44g, Saturated Fat 8g, Cholesterol 194mg, Carbohydrates 31g, Total Sugars 8g, Added Sugars 0g, Protein 17g, Fiber 5g, Sodium 830mg, Potassium 554mg
Frequently Asked QuestionsThe classic pesto ingredients include basil leaves, garlic, pine nuts, extra-virgin olive oil, a little salt, and Parmesan or pecorino cheese. Some stores sell vegetarian pesto for those who wish to avoid rennet, an enzyme found in the stomach of a calf or goat, which is used in the making of cheese. Of course, you can also make pesto without cheese.Pesto can add great flavor to scrambled eggs, soups, sandwiches, grain bowls, pastas and salads. Some of our favorites includeChicken & Spinach Soup with Fresh Pesto,Charred Shrimp, Pesto & Quinoa BowlsandChicken & Vegetable Penne with Parsley-Walnut Pesto.This breakfast sandwich is a meal in itself. It would be excellent paired with tomato juice, a classic Bloody Mary or ourSpicy Pickled Bloody Mary.Store leftovers in an airtight container for up to 1 day in the fridge.
Frequently Asked Questions
The classic pesto ingredients include basil leaves, garlic, pine nuts, extra-virgin olive oil, a little salt, and Parmesan or pecorino cheese. Some stores sell vegetarian pesto for those who wish to avoid rennet, an enzyme found in the stomach of a calf or goat, which is used in the making of cheese. Of course, you can also make pesto without cheese.
Pesto can add great flavor to scrambled eggs, soups, sandwiches, grain bowls, pastas and salads. Some of our favorites includeChicken & Spinach Soup with Fresh Pesto,Charred Shrimp, Pesto & Quinoa BowlsandChicken & Vegetable Penne with Parsley-Walnut Pesto.
This breakfast sandwich is a meal in itself. It would be excellent paired with tomato juice, a classic Bloody Mary or ourSpicy Pickled Bloody Mary.
Store leftovers in an airtight container for up to 1 day in the fridge.
EatingWell.com, July 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
