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Source: American Egg Council

Product: Pilgrim's Pride Eggs


  • 1 tablespoon butter
  • 4 Pilgrims Pride EggsPlus eggs
  • 1/3 cup prepared pesto sauce, divided
  • 4 large oval slices sourdough bread
  • 4 large spinach leaves
  • 4 slices mozzarella cheese
  • 4 slices tomato


  • In 12-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water.
  • Break and slip each egg individually into pan. Break yolk.
  • Immediately reduce heat to low.
  • Cook slowly until whites are completely set and yolks begin to thicken but are not hard.
  • Turn eggs to cook both sides.
  • Spread about 2 teaspoons pesto sauce on one side of each slice of bread.
  • Cut each slice in half.
  • On 4 half-slices of bread with pesto side facing up, layer spinach leaves, a slice of cheese, a cooked egg, and a slice of tomato.
  • Sprinkle with salt and pepper to taste, if desired.
  • Top with another half-slice of bread, pesto side facing tomato.
  • Using remaining pesto, spread 2 teaspoons on outside of each bread slice.
  • Heat grill to medium-low heat.
  • Place panini on grill.
  • Cook until bread is toasted.
  • Turn over carefully and repeat for second side.
  • Hint: Panini are equally delicious cooked over medium heat in nonstick skillet until lightly browned on each side.

Categories: Breakfast 

Website Credit: Pilgrim's Pride Eggs

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