Pea Pesto Open-Faced Sandwiches
Pea and basil pesto spread over toasted bread slices is topped with a fried egg--great for breakfast, lunch, or dinner.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½cup fresh basil
- 1cup peas, fresh or frozen (thawed)
- 1clove garlic, smashed
- 1teaspoon salt
- ½teaspoon ground black pepper
- ½cup extra virgin olive oil
- 4Eggland's Best Eggs, large
- 4slices toasted bread
Instructions
Step 1
In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.Step 2
Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.Step 3
In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.Step 4
Fry until transparent membrane turns to white, and yolk is cooked.Step 5
Remove and repeat for each egg.Step 6
Spread about one tablespoon of pesto atop each piece of toast.Step 7
Gently lay each egg atop the pesto.Step 8
Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).