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Egg and Pesto Breakfast Ciabatta Recipe

Egg and Pesto Breakfast Ciabatta Recipe

Michelle Kim
Follow this recipe to prepare a delicious Egg and Pesto Breakfast Ciabatta, a delightful dish perfect for starting your day with a flavor-packed meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Italian
Servings 2
Calories 400 kcal

Equipment

  • 1 Non-stick skillet For cooking the eggs
  • 1 Toaster For toasting the ciabatta

Ingredients
  

  • 2 Eggs Lightly beaten
  • 2 tbsp Pesto Store-bought or homemade
  • 2 Ciabatta rolls Sliced in half
  • 1 tbsp Butter For cooking
  • 1/4 cup Grated Parmesan cheese
  • to taste Salt and pepper

Instructions
 

  • Heat butter in a skillet over medium heat. Add eggs, salt, and pepper; scramble gently until just set.
  • Toast ciabatta halves until crisp.
  • Spread pesto on the inside of the toasted ciabatta.
  • Place scrambled eggs on the bottom halves of the ciabatta rolls.
  • Sprinkle Parmesan cheese over the eggs and top with the remaining ciabatta halves.
  • Serve immediately and enjoy your flavorful breakfast.

Notes

For added flavor, you can include slices of prosciutto or fresh tomato in your ciabatta sandwich.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 18gFat: 24gSaturated Fat: 10gCholesterol: 220mgSodium: 600mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 35000IUVitamin C: 1.2mgCalcium: 1500mgIron: 0.4mg
Keyword breakfast, Ciabatta, eggs, Pesto, sandwich
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