Chris Paul’s pesto egg sandwich

sandwich
Difficulty

Beginner

Cooktime

15 min

CP3 stacks his breakfast sandwich with tomatoes, mushroom, fresh spinach and a thick spread of pesto.

Serves 1

1
  • 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

Equipment

Equipment
  • toaster icon

    Toaster

  • Butter knife

  • iron skillet icon

    Skillet

01 / 04

Prepare the veggies

veggies

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.

02 / 04

Cook the JUST Egg

Egg

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.

03 / 04

Assemble the sandwich

sandwich

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.

04 / 04

Enjoy

Enjoy

Close the sandwich and enjoy immediately. Or wrap it in foil and take it to go

.

.

Fuel up with JUST Egg

Folded or pourable?
You decide.

decide.

You can use either version of JUST Egg in this recipe.

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