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Egg, Roasted Tomato, and Pesto Biscuit Sandwich

  • Author: Erin Alderson
  • Yield: 1-8 1x

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Ingredients

  • 1 recipe for Melissa’s Biscuits
  • 12 cups ripe cherry tomatoes*
  • 1 teaspoon olive oil
  • 2 cups packed basil leaves
  • 2 clove garlic
  • ¼ cup toasted pine nuts
  • ⅓ cup Veg parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Eggs, as many sandwiches as needed

Instructions

  1. Preheat oven to 425˚ and prepare biscuits as instructed. In a small roasting pan, toss cherry tomatoes with 1 teaspoon olive oil. Roast while biscuits are baking, until tomatoes are tender and start to burst, 18-20 minutes.
  2. For pesto: pule garlic In a food processor. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil/lemon juice as needed to thin out slightly.
  3. Fry, poach, or scramble egg (whatever your preference) and assemble sandwiches with a smear of pesto, a heap of roasted tomatoes and an egg to top.

Notes

*This recipe is pretty loose. Melissa’s recipe makes 8 biscuits but you can always store and reheat for later use. I used 1 cup cherry tomatoes for 2 biscuit sandwiches and had leftover pesto (never a bad thing to have leftovers!)