Dinner Tonight: Chorizo Breakfast Sandwich With Sag

Name: Dinner Tonight: Chorizo Breakfast Sandwich With Sage Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup loosely packed sage leaves (about 2 ounces); 1/4 cup walnute, toasted in a dry skillet (about 2 ounces); 1 medium clove garlic; 2 ounces grated Parmesan cheese; 2/3 cup plus 2 tablespoons extra virgin olive oil, divided; Kosher salt to taste; 1 tablespoon extra virgin olive oil; 5 slices dry-cured Spanish chorizo; 1 egg; 1 ciabatta roll, sliced in half and toasted, if desired; 1/2 cup baby arugula leaves

Servings: persons

1 cup loosely packed sage leaves (about 2 ounces)
1/4 cup walnute, toasted in a dry skillet (about 2 ounces)
1 medium clove garlic
2 ounces grated Parmesan cheese
2/3 cup plus 2 tablespoons extra virgin olive oil, divided
Kosher salt to taste
1 tablespoon extra virgin olive oil
5 slices dry-cured Spanish chorizo
1 egg
1 ciabatta roll, sliced in half and toasted, if desired
1/2 cup baby arugula leaves

1
Combine sage, walnuts, and garlic in bowl of food processor. Process until evenly chopped, scraping down sides as necessary, about 10 one-second pulses. Add cheese and pulse to incorporate. With machine running, slowly drizzle in 2/3 cup oil. Stop machine and check consistency. Add up to two more tablespoons olive oil to achieve a loose paste. Season to taste with salt.
2
Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the slices of chorizo and cook until beginning to crisp, about 2 minutes per side, then move to the side of the pan to make room for the egg. Fry the egg in the chorizo/olive oil until the white is set but the yolk is still runny, about 3 minutes. Season the top with a pinch of salt and pepper.
3
Lay the chorizo slices in the ciabatta roll, top with arugula, then with the fried egg. Drizzle with pesto and serve immediately.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup loosely packed sage leaves (about 2 ounces), 1/4 cup walnute, toasted in a dry skillet (about 2 ounces), 1 medium clove garlic, 2 ounces grated Parmesan cheese, and more.

Yes, Dinner Tonight: Chorizo Breakfast Sandwich With Sage Pesto Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Chorizo Breakfast Sandwich With Sage Pesto Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions