as i've mentioned before, i infrequently plan for breakfast. when my husband was in law school it felt like the only meal we always ate together, but now we almost never make a full-fledged proper breakfast. usually what happens is what happened this morning:
me: want some breakfast?
he: yeah, what've we got?
me: well, we've got eggs...
he: but no bacon.
me: right. and we've got potatoes...
he: but no bread.
me: ok. i've got an idea...i'll be right back.
and so, as with most good things, this sandwich was born of necessity. enjoy.
2 ciabatta rolls
2 - 4 tablespoons prepared pesto
1/2 a large ball of fresh mozzarella, thinly sliced
handful of basil, torn or sliced
salt and pepper
slice the ciabatta rolls and drizzle the cut sides with olive oil. toast these in a very hot pan for about 5 minutes, until they start to turn golden. remove and set aside. spread one side of the roll (or both, if you prefer) with the pesto evenly.
heat more olive oil in the same pan and then fry the eggs to your liking, as you can see from the photo we went runny (aka over easy), being sure to salt and pepper the eggs. place two eggs on top of the pesto on the bottom half of the roll. add the mozzarella cheese on top of the eggs, and then sprinkle with the basil. place the top of the roll on and enjoy!
depending on what you have in your pantry/fridge/freezer you could add more or less to this. you could put a thick slice of tomato on, you could replace the mozzarella with another cheese (gouda or fontina perhaps) and you could always add meat of some sort. as it is, it's the perfect summer breakfast. it's not heavy at all, which makes it very refreshing.