Breakfast sandwich and homemade sun-dried tomato pesto

Ingredients

For a sandwich:

• 2 thick slices of shepherd's bread
• 1 egg
• 2-3 slices of prosciutto
• handful of fresh rocket
• 2 tablespoons cottage cheese

For the pesto (about 1 small glass):

• 60 g of dried tomatoes in oil (lightly drained, leave some oil)
• 25 g roasted almonds
• 15 g parmesan cheese (or cheese with similar saltiness)
• a handful of fresh basil (or a mixture of basil and rocket)
• 3-4 tablespoons olive oil (depending on desired consistency)
• a pinch of salt and pepper

Method

1. Pesto preparation: In a dry pan, toast the almonds briefly until they start to smell fragrant (about 2-3 minutes). Blend the sun-dried tomatoes, almonds, parmesan and basil in a blender. Pour in the olive oil and blend until a fine paste. Season with salt and pepper.
   (Tip: The pesto will retain its colour if you add the basil at the end of the blending process.)
2. Crispy prosciutto: Place the prosciutto slices in a hot air fryer for 3-4 minutes at 180 °C or dry fry in a pan.
3. Ox-eye: Heat a little oil or butter in a frying pan, gently crack the eggs and fry over a low heat until the white is set and the yolk remains runny.
4. Sandwich assembly: Toast the bread until golden brown, spread the bottom slice with a spoonful of pesto, add the cottage, arugula, prosciutto and ox eye. Cover with the second slice and serve immediately.