Waste Warrior Recipe

Recipe: Pesto Eggs Breakfast Sandwich

Hi y’all! My name is Sarah Schutz and I am the blogger behind The Cutting Veg. The goal of my blog is to make healthy eating & living easy, accessible to everyone. I love sharing veggie-forward recipes while also sharing my life as a graduate student in the best place in the world: Philadelphia, PA. I love Too Good to Go because, as a Ph.D student in economics, I am always trying to stick to a grad student budget while also saving time (because a girl needs to study) and lessening food waste. 

I am excited to be partnering with Too Good to Go to show you how you can easily incorporate rescued items into a delicious, drool-worthy meal. Let’s get to it!

Pesto eggs have blown up so much on social media, it seems like everyone is making them! One of my favorite ways to eat and make pesto eggs is by throwing them on a bagel and making the breakfast sandwich (or sammich, as I like to call it) to end all breakfast sandwiches. You can add whatever toppings you happen to rescue that week (it’s up to you!) and, for myself, I used sharp cheddar cheese, arugula, and avocado to bring this sandwich up a level! And, since the pesto and the bagel happened to be in my rescue as well, it ended up being the perfect way to incorporate rescued items from my favorite local bakery! Win-win!

Ingredients:

• 2 eggs, beaten
• 2 -3 tablespoon store rescued pesto. I happened to get some ready-made pesto in a Surprise Bag, but making your own is an easy way to use up excess greens – basil is traditional, but feel free to try ingredients like spinach, kale, parsley, and even carrot tops
• Salt + pepper
• 1 slice sharp cheddar cheese
• 1 rescued bagel, cut in half into two circles and toasted to your liking
• ½ avocado, sliced
• Handful arugula
  
  

Directions:

Heat a small, non-stick skillet over medium heat. Add 2 tablespoons of the pesto and swirl it around, allowing the oil to get hot. 

Season beaten eggs with salt and pepper before adding them into the pan with the pesto. 

As the sides begin to set, use a rubber spatula to push the cooked eggs towards the center of the pan, turning the pan to allow the raw egg on top to get in contact with the hot skillet bottom. Continue until the egg is mostly cooked, then use the spatula to fold the egg onto itself. 

Add cheese, cover, and turn heat to low to allow the cheese to melt.

On one half of the toasted bagel, spread more pesto, if desired. On the pesto half, add sliced avocado, then your eggs. Top with arugula and sprinkle salt and pepper over the top. Place other bagel half on top, then cut in half to enjoy. 

EAT.