Artichoke Spinach Breakfast Sandwich

Serves 2

Ingredients:

• 1 can of artichoke hearts, chopped (We like Trader Joe's brand)
• 2 eggs, boiled
• 2 pieces of bread, toasted
• baby spinach, 2 -4 handfuls
• extra virgin olive oil
• salt and pepper to taste

Method:

1. Add cold water, enough to cover eggs, to small pot and bring to a boil.  Once boiled, cook for 6 minutes and 25 seconds.  Then remove from heat and put eggs into a ice bath to stop the cooking. Peel and set aside.
2. In a large pan with olive oil, heat at medium high.  Then add spinach, sauté for 1-2 minutes.  Then add artichoke hearts and cook for 1-2 minutes. Add salt and pepper to taste.
3. Toast the bread and then top it with artichoke and spinach, and the egg.  Enjoy! 

Cilantro-lime Pesto Pastrami

Delicious!

Ingredients:

• DaBecca uncured pastrami 
• organic pea sprouts
• half of an avocado 
• Cilantro Lime Pesto (Cibo Naturals brand @ Whole Foods)
• Parmesan Pepper bread from Zingerman's Bakehouse, A2, Michigan

Method:

1. Buy an Amazing Loaf of bread. 
2. Get the rest of the ingredients.
3. Make the sandwich: spreading the pesto on one side of the bread, layering with pea sprouts, avocado, pastrami and bread. Enjoy!

Notes:

• Next time I will try making my own pesto! =)
• The sandwich was great without the pesto per my wife! She made her sandwich with lemon-rosemary turkey slices from Applegate and used the avocado as a spread.