A delightful sourdough sandwich bursting with flavour! Enjoy the vibrant taste of roasted red peppers and fragrant pesto, complemented by creamy mozzarella and fluffy scrambled eggs. A truly irresistible combination. CHECKED
Lightly toast two slices of sourdough bread until golden brown.
Crack the egg into a bowl and lightly beat. Cook the egg in a non-stick frying pan until it forms a soft scramble or a thin omelette.
Spread one teaspoon of pesto onto the inside of each slice of toasted sourdough bread.
On one slice of bread, arrange the roasted red pepper, followed by the cooked egg, and top with the mozzarella cheese.
Place the second slice of sourdough bread, pesto-side down, on top of the mozzarella cheese.
Press down gently on the sandwich. Slice in half before serving warm, if desired.
For an extra flavour boost, consider adding a pinch of chilli flakes to the eggs while they cook.
If you don't have roasted red peppers, sun-dried tomatoes packed in oil (drained) can be a tasty alternative.
For a melty version, grill or air fry the open sandwich (180 °C, 2–3 min) before adding the top slice, or press the whole sandwich in a panini press.