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Pesto Egg Sandwich

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 4 mins
Cook time 1 min
Yield Serves: 1
What makes it great: The basil in pesto has bone-building vitamin K.


  • 1 whole-wheat English muffin, split
  • 1 large egg
  • 1 tablespoon milk
  • Salt and pepper
  • 2 tablespoons shredded sharp Cheddar
  • 1 1/2 teaspoons prepared pesto

Nutrition Information

  • calories 385
  • fat 22 g
  • satfat 7 g
  • protein 19 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 236 mg
  • sodium 942 mg

How to Make It

  1. Toast English muffin to desired doneness. Mist a 3-inch ramekin with cooking spray. Lightly beat egg, milk, salt and pepper in ramekin. Stir in cheese. Place ramekin on a microwave-safe plate and microwave on high for 1 minute. Spread pesto on bottom muffin half. Top with egg and remaining muffin half. Close sandwich, pressing gently.