Italian Breakfast Torta
Caroline puts her own twist on the classic torta using La Brea Bakery’s take and bake Torta Roll for an Italian Breakfast Sandwich!
Today I’m putting my own twist on the classic torta and using La Brea Bakery’s take and bake Torta Roll for an Italian Breakfast Sandwich! It’s packed with scrambled eggs, provolone, cheese, and pesto complete with a hint of freshness thanks to the basil and sliced tomato. La Brea Bread Bakery makes it easy with their Take and Bake Torta’s to have fresh bread for this dreamy breakfast sandwich, right in your own kitchen! The bread bakes perfectly in the oven and is the perfect vessel for loading up with your favorite Italian breakfast toppings.
Ingredients:
1 La Brea Bread Bakery Take and Bake Torta Roll
2 Eggs (Scrambled)
Fresh Basil Leaves Thinly
Sliced Tomato
Pesto (your favorite store-bought)
Provolone Cheese
Olive Oil (Cooking Spray)
How to make the breakfast sandwich of your dreams:
1. Before assembling this Italian Inspired Breakfast Sandwich, we must prepare the ingredients and bake the Torta.
2. Begin with baking Torta and follow the directions on the package, if baking from room temperature then bake at 375 for 5-7 minutes, if baking from frozen then bake at 375 for 10-12 minutes.
3. Scrambled Eggs- Whisk 2 large eggs with a splash of water, dash of salt, and pepper then spray a nonstick skillet with olive oil spray and cook on medium heat until cooked through (about 2-5 minutes).
4. Tomato- Wash, dry, and slice 1 large beefsteak tomato.
5. Basil- Wash and dry basil leaves.
6. One the bread is done baking, add 3 tbsp of pesto to one half of the Torta and the scrambled eggs to the other Torta half.
7. Add a slice of provolone cheese to the top of the scrambled eggs.
8. Add 2-3 basil leaves on top.
9. Finally, add a large tomato slice and top with the other half of the Torta.
10. Slice in half and Enjoy!