Preheat a small skillet and sauté the mushrooms with a bit of olive oil and a pinch of salt until softened and starting to brown. Slice the tomatoes and wash the spinach, if needed.
Chris Paul’s pesto egg sandwichsandwich
CP3 stacks his breakfast sandwich with tomatoes, mushroom, fresh spinach and a thick spread of pesto.
- 2 slices sourdough bread
- 1-2 JUST Egg Folded or ⅓-⅔ cup JUST Egg
- ½ cup cremini mushrooms, sliced
- ½ cup fresh spinach
- 2-3 heirloom tomato slices
- 2 tablespoons plant-based pesto
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Prepare the veggiesveggies
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Cook the JUST EggEgg
If using JUST Egg Folded, heat in a toaster, air-fryer, skillet or microwave according to the directions on the box.
If using JUST Egg, scramble like an egg in nonstick skillet over medium heat with a bit of oil. Stir occasionally as it scrambles. Once the liquid is cooked through, remove from heat.
Make it pesto egg style: If using pourable JUST Egg, scramble the JUST Egg directly in two tablespoons of pesto instead of oil.
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Assemble the sandwichsandwich
Lightly toast the bread slices. Spread one slice liberally with pesto. Add the JUST Egg, followed by the spinach, mushrooms and tomatoes. If using two JUST Egg Folded, stack the second half on top.
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Close the sandwich and enjoy immediately. Or wrap it in foil and take it to go
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