COOK WITH ME [egg in a hole sandwich with lemon pesto] // Half Baked Harvest Super Simple Cookbook

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats at a lower price.

Preheat the oven to 400 degrees.

Lay bacon out on a baking sheet lined with parchment paper and place in the oven until crispy.

Prepare lemon basil pesto by gathering 2 cups of basil leaves from a plant outside.

Shred sharp cheddar cheese and pecorino cheese using a grater.

In a jar, combine basil, 2 tablespoons of slivered almonds, grated pecorino cheese, extra virgin olive oil, zest and juice of one lemon, crushed red pepper flakes, and a pinch of salt. Blend until combined, adjusting for consistency and flavor.

Slice tomatoes using a serrated knife to avoid smashing them.

Melt butter in a nonstick skillet over medium heat.

Cut holes in slices of bread using a glass, then place the slices in the melted butter in the skillet.

Cook the bread for a couple of minutes on one side, then flip it over and crack an egg into the hole of each slice.

Add a tiny pinch of salt and pepper to the eggs.

Remove the bacon from the oven once crispy and set aside.

Flip the bread again to cook the eggs on the opposite side, then add shredded cheese on top and cover with a lid to melt the cheese.

Assemble the sandwich by spreading pesto on the bread, adding sliced tomatoes, and placing bacon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens