Valentine’s Day is around the corner and everyone’s scrambling to get into that hot new restaurant to celebrate it, but I have a different idea of how to celebrate. Don’t get me wrong, the idea of getting all dressed up and going out is still a great idea, but what I really want to do this Valentine’s Day is lie in bed. What’s more romantic than a relaxing day at home in your pjs, just spending time with that special person?
One way to make this a little more special is to surprise your certain someone with a decadent breakfast in bed. This breakfast sandwich recipe covers all the bases of texture, flavor, and richness — and despite looking super complicated, it comes together pretty easily so you can get right back to enjoying your holiday. Serve it with some fruit and a mug of Mindful Morning or Crème Caramel to really impress them.
Valentine’s Day Breakfast Sandwich
- 1 (8 ounce) can artichoke hearts, drained
- 1 (6 ounce) jar sundried tomatoes, packed in oil
- 1/2 cup parmesan cheese
- 2 tablespoons pine nuts
- 1/3 cup olive oil
- 1 large bagel of choice, cut in half (round)
- 1/2 cup shredded mozzarella cheese
- Handful fresh baby spinach
- 1 egg, poached or fried (slightly runny)
- 2 slices of prosciutto
Preheat the oven to 425 degrees.
Add artichokes, sundried tomatoes, parmesan, pine nuts and olive oil in a food processor and pulse until well combined and almost smooth. Set aside.
Place each bagel round on a baking sheet and top with cheese. Place in the oven for 6 to 8 minutes or until the cheese melts and begins to brown. Remove from heat.
On one bagel round, layer spinach, egg, and prosciutto. On the other side, slather as much of the pesto as desired before placing on top of the prosciutto.