If you are anything like me, you love jazzing up anything and everything you eat with distinctive and savory flavors. Williams-Sonoma’s Chunky Artichoke Parmesan Spread brings chunky, earthy artichokes with a lemon zest, an aromatic vinegar blend and a hint of parmesan to almost any panini, wrap or breakfast tortilla.

After Mama Doser made some pretty kick-a$$ paninis with this spread last week, I decided to spice up my breakfast with the remaining pesto. Combining it with fresh green and yellow zucchini along with yellow beans that my lovely neighbor brought us from her garden made for a savory, crispy breakfast tortilla to kick start my last week of summer in Rochester!

Bex’s Breakfast Tortilla

Ingredients

• 1 tortilla wrap
• Williams-Sonoma Chunky Artichoke Parmesan Pesto
• Fresh yellow and green zucchini
• Fresh yellow beans
• 2 Brown ‘N Serve Sausage Links
• 1 poached egg

Instructions

In small skillet heat tortilla wrap in light margarine on medium heat (flip occasionally until preferred crispiness).

Boil water and cook up yellow beans for about 4 minutes until tender but still crisp.

In medium pan, cook up sliced zucchini and sausage links. Meanwhile, poach one egg if you have an egg-poaching pan. If not, you can do any type of egg atop your breakfast tortilla.

Once tortilla wrap is warm and crispy, spread with the pesto, top with veggies, cut up sausage links and poached egg. Bon appétit!