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Egg and Tomato Pesto Sandwich

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Egg and Tomato Pesto Sandwich
Recipe type: Entree
Egg and Tomato Pesto Sandwich is a Canadian food recipe served on a bagel.
  • 4 Bagels
  • 8 Eggs
  • 2 tbsp Water
  • 2 tbsp Sun-dried tomato pesto
  • 8 strips Bacon, maple flavoured, chopped
  • 4 slices Cheese, Canadian Swiss-style
  • 8 tsp Mayonnaise
  1. Toast the bagels in a toaster and set aside. In a mixing bowl, beat the eggs, water and sun-dried tomato pesto and set aside.
  2. In a medium, non-stick pan, cook the chopped bacon on medium heat until browned. Drain the excess fat from the pan, and add in the egg mixture. When cooking the egg mixture, use a non-stick spatula to pull the eggs away from the edge of the pan and swirl the pan as though you were making an omelette.
  3. Once the eggs are cooked, divide into 4 portions and set aside.
  4. Spread 1 tsp of mayonnaise on each bagel half, and place one half on each plate. Place a slice of cheese on each, top with the egg mixture and close each bagel with the remaining halves.
  5. Serve this sandwich with a cherry tomato, cucumber and feta salad, or bowl of soup.

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