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
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Barbecued Sweet Potatoes – 2 Points

Laa Loosh

Chicka Chicka Chickpea Salad

Foodista

Grilled Pork Kebabs with Southest Asian Marinade

Seeded at the Table

Pan Seared Salmon

foodista.com

Cake Mix Cookies with Mix-ins

Hossier Homemade