Pea Pesto Open-Faced Sandwiches recipe

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Ingredients

½ cup fresh basil
1 cup peas, fresh or frozen (thawed)
1 clove garlic, smashed
1 teaspoon salt
½ teaspoon ground black pepper
½ cup extra virgin olive oil
4 Eggland's Best Eggs, large
4 slices toasted bread

Nutrition Info

384.4 calories
carbohydrate: 13.5 g
cholesterol: 186.1 mg
fat: 33.2 g
fiber: 0.8 g
protein: 7.7 g
saturatedFat: 5.5 g
servingSize: -
sodium: 813.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.

  2. Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.

  3. In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.

  4. Fry until transparent membrane turns to white, and yolk is cooked.

  5. Remove and repeat for each egg.

  6. Spread about one tablespoon of pesto atop each piece of toast.

  7. Gently lay each egg atop the pesto.

  8. Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).

Recipe Yield

4 servings

Recipe Note

Pea and basil pesto spread over toasted bread slices is topped with a fried egg--great for breakfast, lunch, or dinner.

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