Wednesday, July 17, 2013

SUMMER MENU-A-DAY FOR JULY ~ Tuscany Herbed Egg Sandwiches with Chorizo & Pesto and Almond Mocha Lattes

Tuscany Herbed Egg Sandwiches with Chorizo and Pesto - Wildtree Recipes

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#17 - Tuscany Herbed Egg Sandwiches with Chorizo & Pesto and Almond Mocha Lattes.
It's breakfast for dinner tonight! Always the perfect solution for a quick & easy meal. Serve these sandwiches with a refreshing fruit salad - there are SO many delicious, juicy choices in season right now!
Tuscany Herbed Egg Sandwiches with Chorizo & Pesto
2 eggs
1 teaspoon Wildtree Tuscany Herb Bread Dipper Blend
2 ounce chorizo, sliced lengthwise into 4 pieces
1 ounce cheese
3 tablespoons Wildtree Basil Pesto
2 tablespoons water
1 tablespoon Wildtree Natural Grapeseed Oil
4 small potato rolls (toasted: optional)
Whisk together the eggs and Tuscany Bread Dipper. Heat a medium nonstick skillet over medium heat. Lightly grease with pan spray. Add the egg and scramble or fry until completely cooked through. Divide the egg among the 4 sandwich bottoms. Sear the chorizo in the now empty skillet until heated through. Place a slice on top of each egg, then top with some cheese and a slice of tomato. Spread some of the prepared Pesto on each top bun before placing them on the sandwich.
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Almond Mocha Lattes - Wildtree Recipes

Almond Mocha Lattes
2 cups brewed coffee, chilled
2 cups almond milk
2 tablespoons Wildtree Chocolate Lover’s Syrup
½ teaspoon vanilla extract (optional)
Combine all the ingredients. Serve over ice.
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