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 Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 384 Calories

Ingredients

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

Recipe 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).