Pesto & Roasted Tomato Bagel Sandwich

Italiano Breakfast

Pesto & Roasted Tomato Bagel Sandwich

For breakfast this week, we’re making a roasted tomato and pesto bagel sandwich. This one was a standout it was my dad’s favorite of the week! The combination of roasted cherry tomatoes, crispy bacon, soft-boiled eggs, and pesto on a toasted bagel is simple but packed with flavor. Let’s make it!

Notes

• Starting bacon in a cold oven helps it cook more evenly and reduces splatter

• To make peeling soft-boiled eggs easier, gently tap them on a hard surface and roll them under your palm before peeling.

Ingredients (Makes 5 Sandwiches)

• 5 bagels (plain, sesame, or everything)

• 8 oz cherry tomatoes, halved

• 2 tbsp olive oil (plus more for cooking)

• 2 garlic cloves, minced

• 12 oz pesto

• Fresh basil, for topping

• 10 slices bacon

• 5 eggs (soft boiled)

• Salt & pepper, to taste

Directions

1. Roast the Tomatoes

   • In a medium bowl, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper.

   • Heat a medium pan over medium-high heat and add a thin layer of olive oil.

   • Add the tomatoes and cook for about 10 minutes, stirring occasionally, until they start to wrinkle and soften. Once they’re bursting and juicy, remove from heat and set aside.

2. Cook the Bacon

   • Lay the bacon slices on a baking sheet lined with parchment paper.

   • Place the tray in a cold oven and set the temperature to 350°F.

   • Bake for 10-12 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate.

3. Soft-Boil the Eggs

   • Bring a small pot of water to a rolling boil.

   • Gently lower the eggs into the water and cook for 6-7 minutes.

   • Transfer the eggs to an ice bath and let them cool for a few minutes before peeling.

4. Assemble the Sandwich

   • Toast the bagels until golden brown.

   • Spread a generous layer of pesto on the bottom half of each bagel.

   • Spoon on the roasted tomatoes and add a few fresh basil leaves.

   • Lay 2 slices of crispy bacon on top.

   • Slice the soft-boiled egg in half and smash it with a fork to spread the yolk.

   • Place the top half of the bagel on and press down slightly.

Storage: These stay well in the fridge covered up to 4-5 days in the fridge covered

Heating: Microwave in two 30 seconds increments or bake 350F in the toaster oven for 3-4 minutes or until hot

Enjoy!