- 2 croissants, sliced in half
- 4 slices of prosciutto
- 4 large eggs
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup baby spinach leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1/2 cup shredded Parmesan cheese
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Croissants:
Place the sliced croissants on a baking sheet and toast them in the preheated oven for about 5 minutes or until they are lightly golden.
Remove them from the oven and set aside.
In a skillet over medium heat, cook the prosciutto slices until they are crispy, about 2 minutes per side.
Remove from the skillet and set aside on a paper towel to drain excess oil.
In the same skillet, add olive oil and crack the eggs into it.
Cook them to your desired doneness, either sunny-side-up or over easy.
Season with salt and pepper.
Assemble the Sandwiches:
Spread a generous amount of pesto sauce on the bottom half of each croissant.
Place a handful of baby spinach leaves on top of the pesto.
Layer with Prosciutto and Eggs:
Add a couple of slices of crispy prosciutto on top of the spinach.
Carefully place a cooked egg on each sandwich.
Optional: Add Parmesan Cheese:
If desired, sprinkle shredded Parmesan cheese on top of the eggs for an extra burst of flavor.
Top and Serve:
Place the top half of the croissants on each sandwich.
Press gently to secure all the delicious layers.
These Pesto Prosciutto Breakfast Sandwiches are best enjoyed warm.
Serve immediately and savor the combination of flavors.
Enjoy your delightful Pesto Prosciutto Breakfast Sandwich that combines the richness of prosciutto, the creaminess of eggs, and the freshness of pesto, all nestled within a buttery croissant!