Green Egg & Ham Sandwiches with Pesto

The recipe Green Egg & Ham Sandwiches with Pesto can be made in around 35 minutes. Watching your figure? This dairy free recipe has 454 calories, 19g of protein, and 28g of fat per serving. This recipe serves 4. For $1.52 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Simply Sugar and Gluten Free requires baby spinach, bacon, eggs, and chives. A couple people really liked this main course. This recipe is liked by 58 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Similar recipes include Mustard Green Pesto and Egg Open-Faced Sandwiches, Pesto Egg Salad Sandwiches, and Daddy’s Egg & Ham Sandwiches.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 cups lightly-packed baby spinach

8 slices bacon, preferably uncured, nitrate-free

8 sliced gluten-free bread, toasted (I used Canyon Bakehouse)

2 tablespoons chopped chives

4 large eggs, lightly beaten, preferably organic

1 tablespoon olive oil

sea salt and fresh ground pepper, as needed

Equipment:

aluminum foil

baking sheet

oven

paper towels

frying pan

cutting board

Cooking instruction summary:

Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil. Set a baking rack on the baking sheet. Put the bacon on the baking rack. Bake for 30 minutes, carefully flipping halfway through, or until desired crispness is achieved. Transfer cooked bacon to a paper towel lined plate to cool.Heat the olive oil in a large skillet over medium heat. Rinse the baby spinach and shake lightly to remove some of the water. Put the spinach and chives in the skillet, season with salt and pepper, and cook, stirring, until the spinach is wilted. Remove cooked spinach and chives to a paper towel lined cutting board, removing as much moisture as possible. Discard the paper towels. Chop the spinach and chives roughly. Stir the chopped spinach and chives into the lightly beaten eggs. Return to the skillet and cook until the eggs are set.Divide the cooked eggs into four portions. If desired, spread pesto on the toasted bread, then put the bacon on one slice of bread and top it with one-fourth of the eggs. Top the eggs with microgreens if using. Complete the sandwich with the second slice of bread. Serve with extra pesto on the side if desired. (In my book you can never have enough pesto.)

 

Step by step:


1. Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil. Set a baking rack on the baking sheet.

2. Put the bacon on the baking rack.

3. Bake for 30 minutes, carefully flipping halfway through, or until desired crispness is achieved.

4. Transfer cooked bacon to a paper towel lined plate to cool.

5. Heat the olive oil in a large skillet over medium heat. Rinse the baby spinach and shake lightly to remove some of the water.

6. Put the spinach and chives in the skillet, season with salt and pepper, and cook, stirring, until the spinach is wilted.

7. Remove cooked spinach and chives to a paper towel lined cutting board, removing as much moisture as possible. Discard the paper towels. Chop the spinach and chives roughly. Stir the chopped spinach and chives into the lightly beaten eggs. Return to the skillet and cook until the eggs are set.Divide the cooked eggs into four portions. If desired, spread pesto on the toasted bread, then put the bacon on one slice of bread and top it with one-fourth of the eggs. Top the eggs with microgreens if using. Complete the sandwich with the second slice of bread.

8. Serve with extra pesto on the side if desired. (In my book you can never have enough pesto.)


Nutrition Information:

Quickview
444k Calories
18g Protein
27g Total Fat
29g Carbs
18% Health Score
Limit These
Calories
444k
22%

Fat
27g
43%

  Saturated Fat
8g
52%

Carbohydrates
29g
10%

  Sugar
3g
4%

Cholesterol
215mg
72%

Sodium
870mg
38%

Get Enough Of These
Protein
18g
37%

Vitamin K
153µg
146%

Vitamin A
3165IU
63%

Selenium
40µg
58%

Manganese
0.96mg
48%

Folate
130µg
33%

Vitamin B1
0.43mg
29%

Vitamin B2
0.47mg
28%

Vitamin B3
5mg
27%

Phosphorus
263mg
26%

Iron
3mg
22%

Vitamin B6
0.32mg
16%

Magnesium
61mg
15%

Vitamin B5
1mg
15%

Calcium
138mg
14%

Zinc
1mg
13%

Vitamin E
1mg
13%

Potassium
429mg
12%

Fiber
3g
12%

Vitamin C
9mg
11%

Vitamin B12
0.67µg
11%

Copper
0.19mg
9%

Vitamin D
1µg
8%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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