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

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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