Pesto Focaccia Breakfast Sandwich Recipe
This Pesto Focaccia Breakfast Sandwich combines the rich, herbaceous flavor of homemade basil pesto with crispy bacon, creamy avocado, sharp cheddar, and fresh tomato, all sandwiched between fluffy, golden focaccia bread. Perfect for a hearty morning meal, this sandwich balances savory, creamy, and fresh elements for a satisfying bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 breakfast sandwiches 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Scale
Pesto
- 3/4 cup fresh basil leaves
- 3/4 cup olive oil
- 2 garlic cloves
- 1/2 cup parmesan cheese, grated
- 1/4 cup pine nuts
- Sea salt, to taste
- Freshly ground black pepper, to taste
Sandwich
- Focaccia bread, enough for 2 sandwiches (approximately 4 slices or 1 focaccia cut in half horizontally)
- 3 strips bacon
- 2 large eggs
- 1 tbsp butter
- 3 slices sharp cheddar cheese
- 1/2 ripe avocado, sliced
- 2 slices ripe tomato
Instructions
- Make the Pesto: In a food processor, combine basil leaves, garlic cloves, pine nuts, and parmesan cheese. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth and emulsified. Season with sea salt and pepper to taste. Set aside.
- Cook the Bacon: In a skillet over medium heat, cook bacon strips until they are crispy and browned, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess fat.
- Cook the Eggs: Using the same skillet, reduce the heat to medium-low and add butter. Crack the eggs into the skillet and cook them to your preferred doneness, ideally sunny-side-up or over-easy to keep the yolks runny. Season lightly with salt and pepper.
- Prepare the Focaccia: If the focaccia is not already sliced, cut it horizontally to create sandwich halves. Lightly toast the focaccia slices in the oven at 350°F (175°C) for 5 minutes or in a dry skillet until just crisp and warmed through.
- Assemble the Sandwich: Spread a generous layer of pesto on the bottom focaccia slice. Layer with sharp cheddar slices, cooked bacon strips, the cooked eggs, sliced avocado, and fresh tomato slices. Top with the other focaccia slice.
- Serve: Press the sandwich lightly together and serve immediately while warm. Enjoy the combination of fresh basil pesto and savory breakfast fillings in every bite.
Notes
- You can substitute pine nuts with walnuts or almonds if unavailable.
- For a vegetarian version, omit bacon and add sautéed mushrooms or spinach.
- Use gluten-free focaccia bread to make this sandwich gluten-free.
- Make pesto in advance and store in an airtight container refrigerated for up to 3 days.
- To make the sandwich extra indulgent, add a spread of mayonnaise or aioli alongside the pesto.
Keywords: pesto, focaccia, breakfast sandwich, bacon, eggs, avocado, cheddar, homemade pesto, easy breakfast
Find it online: https://mjrecipe.com/pesto-focaccia-breakfast-sandwich-recipe/