I like to make this generous breakfast sandwich for my friends and family and serve it with country-style fried potatoes and fresh orange juice. For lunch, I serve it with a side of pasta salad. ‘Said Nuff.
Sandwich for growing breakfast with lawyer
Yield: Make 4 sandwiches.
INGREDIENTS
8 tablespoons of prepared pesto (divided)
2 medium tomatoes (trenches)
Salt and black cracked black pepper to taste
2 lawyers (peeled, kidnapped pit, thin trench)
4 ounces of fresh spinach
6 large eggs
4 large croissants
INSTRUCTIONS
1. Cut carefully each crescent in two horizontally. Put the tops aside.
2. Spread 1 tablespoon of pesto on the cut side of each bottom. Lay two slices of tomato above the pesto. Sprinkle the salt and pepper tomato slices to the taste. Place a quarter of the avocado slices on the tomatoes. Place a quarter of spinach on lawyers.
3. Using a large skillet, slightly blur the eggs over medium heat. Lie a quarter of the eggs above the spinach. Repeat until the four sandwiches are ready.
4. Spread a tablespoon of pesto on the cut side of each croissant top. Place on the spinach and press slightly to make sure that the ingredients are properly deposited before serving.
Randy Graham is a private and author chef whose cooking books include “The Kitchen Book Ojai Valley”, “The Ojai Valley Vegetarian” and “The Ojai Valley Vegan”. It has been a vegetarian since 1975 and likes to cook friends and family using ingredients from vegetable gardens and backyard herbs.
