Choose your favorite focaccia for this egg and salami breakfast sandwich.
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4 tablespoons Land O Lakes® Butter softened
1 teaspoon dried basil leaves
4 large Land O Lakes® Eggs beaten
1/4 cup sliced green onions
1/4 teaspoon pepper
1 (round) 9-inch (12-ounce) focaccia bread, sliced in half horizontally
2 ounces thinly sliced deli salami
1/4 cup sliced roasted red peppers, drained
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese
Heat oven to 350°F.
Combine 3 tablespoons butter and basil in bowl; mix well. Set aside.
Melt remaining butter in 10-inch nonstick skillet until sizzling; add eggs. Sprinkle with green onions and pepper. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set.
Spread cut-sides of focaccia bread halves with butter mixture. Layer bottom half with salami, omelet, red peppers and cheese slices. Cover with top half of focaccia. Wrap tightly in aluminum foil; place onto baking sheet. Bake 10-15 minutes or until heated through. Cut into 6 wedges.
Eggs are protein-rich, low in sodium and contain essential vitamins and minerals including B12 and Vitamins A and D.
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