I can’t stop making garlic scape pesto. It’s my favorite and those garlic scapes are only available for such a short time. I have this panicked feeling that I won’t get my fill before they’re gone, so I buy more every time I see them at the grocery store or greenmarket. I currently have 5 batches of pesto in my freezer. Is that enough to last us through winter? I’m doubtful.
If you haven’t tried garlic scape pesto yet, treat yourself and make some. It’s good. So good in fact, that one might resort to eating it straight out of the food processor with a spoon while they wait for their husband to come home for dinner. I’m not admitting to anything, but seriously who needs spaghetti? It’s merely a vehicle to get the pesto in my mouth.
I was brainstorming other ways to use the pesto, you know, in case someone isn’t as fond of the spoon method, and I remembered the penny egg sandwich at Penelope’s, a cute restaurant I used to frequent when I lived in Murray Hill. They serve a great brunch including this incredibly decadent breakfast sandwich made with scrambled eggs, pesto, bacon, and American cheese on a croissant. I’m a big fan of any simple deli-made bacon, egg, and cheese on a roll (SPK, please!) but this takes the breakfast sandwich to a whole other level.
I decided to recreate the penny egg sandwich as a treat for Jolian on Father’s Day using my beloved garlic scape pesto and changing the bacon to crisped prosciutto and the American cheese to cheddar. It was delicious. The perfect recipe to elevate a breakfast sandwich into something worthy of a holiday, but easy enough for any Sunday breakfast. It’s definitely not good for you, but man is it good going down!
Egg Sandwich with Pesto, Prosciutto, and Cheddar
Inspired by the Penny Egg Sandwich at Penelope’s
- 2 slices prosciutto
- 2 eggs
- 1 teaspoon milk (or water)
- 1 teaspoon butter
- 2 slices cheddar cheese (a medium cheddar melts better than a sharp cheddar)
- 1 croissant (or bread of your choice)
- 2 tablespoons pesto (I used garlic scape pesto, but any pesto would work including store bought)
- salt and pepper
Heat your oven to 375°. Place a wire rack on top of a baking sheet and lay the slices of prosciutto across the rack. (You can also line a baking sheet with foil and lay the prosciutto on the foil) Bake for about 12 minutes until crisp.
Meanwhile, whisk together eggs and milk (or water) along with a pinch of salt and pepper. Melt 1 teaspoon butter in a skillet and then add egg mixture. Feel free to cook the eggs any way you like, but I find the following method the best for a breakfast sandwich. Roll the eggs around the skillet until they cover the bottom in a thin layer. Cook for a couple of minutes until the bottom is set. Using a spatula, loosen the edges and gently flip the egg. If it falls apart, don’t worry. Push it back together and fold to form a shape the same size as the croissant or bread of your choice. Lay the 2 slices of cheddar on top and allow them to start to melt as the other side cooks. It should only take a minute.
Slice the croissant in half lengthwise and stick it in the heated oven for a minute just to warm the bread. Remove from the oven and spread 1 tablespoon of pesto on each side. Lay the eggs and cheese on the bottom half of the croissant along with the prosciutto. Top the sandwich with the other half of the croissant and enjoy!