Imagine a sunny spring morning with a warm breeze. You want a breakfast that feels special but takes no effort. This pesto eggs and mortadella sandwich is the perfect answer. It is bright, savory, and so satisfying for your family.
You deserve a gourmet start to your weekend. This recipe delivers a restaurant-style meal right in your own kitchen. It is fresh, colorful, and ready in minutes. Let’s get cooking together!
Why This Recipe Is a Winner
This dish is a total winner for any casual brunch. It combines the herbal punch of basil with salty meat. You get a fancy meal without the fancy price tag. It is incredibly budget-friendly for busy families.
The colors are vibrant and look beautiful on the plate. Your friends will think you spent hours preparing this. In reality, it is faster than waiting for a table. It is the ultimate comfort food for a slow morning.
Simple Method
Making this sandwich is surprisingly simple and fun. You just fry the meat until it gets golden edges. Then, you cook your eggs right in the pesto. The oil in the sauce does the work. Anyone can master this on their first try.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh spring arugula adds a lovely peppery bite.
- 2 slices sourdough bread
- 2 tablespoons high-quality basil pesto
- 2 large eggs
- 4 thin slices mortadella
- 1 tablespoon unsalted butter
- 2 slices provolone or fresh mozzarella cheese
- 1/2 cup fresh baby arugula
- 1/4 teaspoon crushed red pepper flakes
Step-by-Step
- Place a non-stick skillet over medium heat. Add the mortadella slices in a single layer and fry for 2-3 minutes per side until the edges are curled and crispy. Remove from pan and drain on paper towels.
- Wipe the skillet clean and return to medium heat. Spread the basil pesto into two distinct circular pools in the pan, roughly the diameter of an egg.
- Crack one egg directly onto the center of each pesto pool. Lower the heat to medium-low.
- Cover the skillet with a lid and cook for approximately 3 minutes, or until the egg whites are fully opaque and set while the yolks remain fluid.
- Meanwhile, apply butter to the sourdough slices and toast them in a separate skillet or toaster until golden brown and structurally firm.
- Place the cheese slices on one warm piece of toast to allow for residual heat melting. Layer the crispy mortadella over the cheese.
- Carefully slide the pesto-fried eggs onto the mortadella layer using a flexible spatula.
- Top with baby arugula and red pepper flakes, then close the sandwich with the second slice of toasted sourdough.
Best Ways to Enjoy It
Serve this sandwich warm while the yolks are still runny. Pair it with a fresh fruit salad or roasted potatoes. It goes perfectly with a hot cup of coffee. Set the table and enjoy a leisurely morning together.
Keep It Fresh
This sandwich is best enjoyed immediately after cooking. The bread stays crunchy and the eggs stay warm. If you have leftover pesto, keep it in the fridge. You can prep the mortadella ahead of time if needed. Just reheat the meat quickly in a pan before assembling.
Recipe Tips
- Use a non-stick skillet to keep the eggs perfect.
- Don’t skip the lid while the eggs cook.
- Choose a sturdy sourdough to hold the fillings.
- Watch the pesto carefully so it does not burn.
- Add extra red pepper flakes for a spicy kick.
- Swap provolone for mozzarella for a milder flavor.
- Pat the mortadella dry before frying for extra crunch.
Ways to Switch It Up
- Use gluten-free bread to make it allergy-friendly.
- Swap mortadella for thin ham or crispy bacon.
- Add a slice of tomato for extra freshness.
- Use sun-dried tomato pesto for a red version.
Common Questions
Can I use store-bought pesto?
Yes, any high-quality store-bought pesto works perfectly. Look for one with a bright green color. This saves you so much time on busy mornings.
How do I know when the eggs are done?
The whites should be white and firm. The yolk should still wobble when you move the pan. This creates a delicious sauce for your sandwich.
Will my kids like this?
Most kids love the melty cheese and mild pesto. You can leave off the red pepper flakes. It is a fun and colorful way to eat eggs.
I hope this bright sandwich brings a smile to your face. It is the perfect way to celebrate a slow spring morning. Enjoy every crispy, creamy bite with the people you love.
— Lidia
Pesto Eggs and Crispy Mortadella Sandwich
Ingredients
- 2 slices sourdough bread
- 2 tablespoons high -quality basil pesto
- 2 large egg s
- 4 thin slices mortadella
- 1 tablespoon unsalted butter
- 2 slices provolone or fresh mozzarella cheese
- 1/2 cup fresh baby arugula
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Place a non-stick skillet over medium heat. Add the mortadella slices in a single layer and fry for 2-3 minutes per side until the edges are curled and crispy. Remove from pan and drain on paper towels.
- Wipe the skillet clean and return to medium heat. Spread the basil pesto into two distinct circular pools in the pan, roughly the diameter of an egg.
- Crack one egg directly onto the center of each pesto pool. Lower the heat to medium-low.
- Cover the skillet with a lid and cook for approximately 3 minutes, or until the egg whites are fully opaque and set while the yolks remain fluid.
- Meanwhile, apply butter to the sourdough slices and toast them in a separate skillet or toaster until golden brown and structurally firm.
- Place the cheese slices on one warm piece of toast to allow for residual heat melting. Layer the crispy mortadella over the cheese.
- Carefully slide the pesto-fried eggs onto the mortadella layer using a flexible spatula.
- Top with baby arugula and red pepper flakes, then close the sandwich with the second slice of toasted sourdough.
