Egg, Roasted Tomato, and Pesto Biscuit Sandwich

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Author: Erin Alderson
Yield: 1-8 1x

Ingredients

Scale

1 recipe for Melissa's Biscuits
1-2 cups ripe cherry tomatoes*
1 teaspoon olive oil
2 cups packed basil leaves
2 clove garlic
¼ cup toasted pine nuts
⅓ cup Veg parmesan cheese
2 tablespoons olive oil
2 tablespoons lemon juice
Eggs, as many sandwiches as needed

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Instructions

Preheat oven to 425˚ and prepare biscuits as instructed. In a small roasting pan, toss cherry tomatoes with 1 teaspoon olive oil. Roast while biscuits are baking, until tomatoes are tender and start to burst, 18-20 minutes.
For pesto: pule garlic In a food processor. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil/lemon juice as needed to thin out slightly.
Fry, poach, or scramble egg (whatever your preference) and assemble sandwiches with a smear of pesto, a heap of roasted tomatoes and an egg to top.

Notes

*This recipe is pretty loose. Melissa's recipe makes 8 biscuits but you can always store and reheat for later use. I used 1 cup cherry tomatoes for 2 biscuit sandwiches and had leftover pesto (never a bad thing to have leftovers!)

Find it online: https://todays-picks.store/egg-roasted-tomato-and-pesto-biscuit-sandwich/%3C/a%3E%3C/p%3E