Open Faced Egg Sandwich

Clearly Lindsay and I both really enjoy using eggs in our cooking, but they are so versatile and delicious that you can’t really be surprised that they pop up on here so often. This recipe is actually a way of using the left over spring pesto that I made and used for a pasta dish earlier in the week. I love when food magazines give you a creative way to use up the surplus of sauce that you will have, especially since I am sometimes cooking for one when Dan is traveling for work.

This is a pretty simple sandwich to make and is one of those things that is just so good you wonder why you didn’t ever think to make it before…or why Martha Stewart was keeping the recipe all to herself. She really is so selfish sometimes.


  • 1 hard-boiled egg, peeled and thinly sliced
  • 2 thick slices of country-style bread, toasted (I used sourdough, twas delish)
  • 4 slices of prosciutto (optional, but recommended)
  • ~1/3 cup of shaved Parmesan
  • pepper

For the Pesto:

  • 1 bunch of parsley, large stems removed
  • 1/2 bunch of mint, stems removed
  • 1/2 cup of toasted sliced almonds
  • 1/2 cup of extra virgin olive oil

*You won’t need all of this pesto for the sandwich. It is great tossed with pasta and shrimp. It will keep in the fridge for up to 5 days.

Make the pesto by blending all of the ingredients in a food processor until smooth.

Spread 1-2 tablespoons of the pesto on each slice of toasted bread, depending on how large your slice is, and top with prosciutto. Place the sliced egg and shaved Parmesan on the sandwich and drizzle with olive oil and pepper.

Source: Everyday Food Magazine: April 2012

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