Dinner Tonight: Chorizo Breakfast Sandwich with Sage Pesto

Name: Dinner Tonight: Chorizo Breakfast Sandwich with Sage Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters baby arugula leaves; 1 ciabatta roll, sliced in half and toasted, if desired; 5 slices dry-cured Spanish chorizo; 1 egg; 1 Tbsp extra virgin olive oil; 1 medium clove garlic; 1 serving Kosher salt to taste; 57 grams grated Parmesan cheese; 57 grams cup loosely packed sage leaves (about

Dinner Tonight: Chorizo Breakfast Sandwich with Sage Pesto might be just the main course you are searching for. This recipe serves 1. One serving contains 746 calories, 38g of protein, and 42g of fat. If you have sage leaves, kosher salt, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine sage, walnuts, and garlic in bowl of food processor. Process until evenly chopped, scraping down sides as necessary, about 10 one-second pulses.

Ingredients you will need

Walnuts

Garlic

Sage

Equipment you will use

Food Processor

Bowl

Add cheese and pulse to incorporate. With machine running, slowly drizzle in 2/3 cup oil. Stop machine and check consistency.

Ingredients you will need

Cheese

Cooking Oil

Add up to two more tablespoons olive oil to achieve a loose paste. Season to taste with salt.

Ingredients you will need

Olive Oil

Salt

Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper