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Pea Pesto Open-Faced Sandwiches Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook5 m
  • Ready In10 m
  • 1In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
  • 2Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
  • 3In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
  • 4Fry until transparent membrane turns to white, and yolk is cooked.
  • 5Remove and repeat for each egg.
  • 6Spread about one tablespoon of pesto atop each piece of toast.
  • 7Gently lay each egg atop the pesto.
  • 8Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).
Ingredients
  • 4 servings
  • 384 cals
  • 1/2 cup fresh basil
  • 1 cup peas, fresh or frozen (thawed)
  • 1 clove garlic, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil
  • 4 Eggland's Best Eggs, large
  • 4 slices toasted bread
Nutrition

Amount per serving ( 5 total)

  • Calories:
    384
    19%
  • Fat:
    33.2
    51%
  • Carbs:
    13.5
    4%
  • Protein:
    7.7
    15%
  • Cholesterol:
    186
    62%

Based on a 2,000 calorie diet

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