We have a Panera less than a mile from our house. Our street was not kid or pedestrian friendly until recently when the township decided to gift us with beautiful new sidewalks. I cannot tell you how much happiness a brand-new sidewalk can bring… we can ride our bikes now with our 8 and 6 year olds to get ice cream, to the park, to our YMCA and even to the grocery!A convenient, healthy and delicious breakfast option; the Mediterranean breakfast sandwich combines healthy protein, healthy fats and a mouth-watering combination of Mediterranean flavors. Enjoy as a full sandwich or consider enjoying open-faced. Ingredients make 2 servings. Olive Oil x 1 tbsp. 1. On medium heat, cook eggs in the form desired.
You could use your favorite bagel here. I’m a fan of Western Bagel and tend to use theirs anytime I have a hankering for one. But we’re hear to talk about what goes in between that sliced bagel! Can anyone tell me where they can get an Everything Bagel stuffed with a feta spread, avocado, cucumber and roast red pepper eggs for 8 smart points and less than 400 calories? Probably not. But I can tell you, you can get one right in your very own kitchen.
Add some spinach to the top of the egg while it’s still wet and then flip. Sprinkle with the mozzarella and rosemary and continue cooking until the egg is done and cheese is melted. Season with salt and pepper. Smash the avocado and add a squirt of lemon juice and some salt and pepper. Spread onto toasted bread and top with egg. Top sandwich with sun dried tomatoes, cucumber slices, feta cheese and pesto.
The idea is always classic, but the extras can always be tweaked. This sandwich starts off with the classic fried egg and bacon, and then adds Fontinella cheese and DeLallo’s Simply Pesto w/Sun-Dried Tomato, Basil & Cheese. It’s all nestled between toasted ciabatta bread - - YUM! Have a wonderful weekend! This is my favorite way to prepare bacon. Line your broiling pan underneath with foil for easy clean-up. Place the bacon on the top and allow the fat to drip down as it bakes.
I’m sort of a breakfast freak lately, in case you haven’t noticed. It might have something to do with this baby that’s been hanging out in my belly. I always wake up STARVING in the morning with the baby kicking my ribs as if to say, “Hey, I used up all your nutrients and energy with my acrobatics in the night. Now feed me, lady! So I struggle for a while, like a beetle on its back, and finally roll out of bed and find some food.
Cook for 3-4 minutes or until egg is done, flipping once. 2. Meanwhile, toast ciabatta bread in toaster. Spread both halves with pesto when done. Place the egg on bottom half of sandwich roll, folding if necessary, then top with cheese. Add roasted tomatoes and top half of roll. 3. To make the roasted tomatoes: Preheat oven to 400 degrees.
I like my bacon extra, extra crispy, so I let it cook for 20-25 minutes at 425 degrees. Remember to always make more than you think you’ll need, allowing for tasting of course! While toasting your bread, ever so slightly drizzle your frying pan with olive oil. Fry the egg over medium-low heat until you've reached desired doneness. Season with salt and pepper. Spread pesto over one side of toasted ciabatta. Set aside. Using the other side of toasted ciabatta, add cheese, bacon, and egg. Top with pesto toast.
This open faced sandwich is a simple breakfast toast with the flavors of Italy! So easy to prepare, and every bit as satisfying! It’s been a while since we posted a breakfast recipe here on The Mediterranean Dish. And I don’t know if we can qualify this sandwich as a “recipe.” It’s more of a collection of my favorite things layered on a piece of hearty Italian bread.
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