Pea Pesto Open-Faced Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup peas (if frozen, thaw first)1/2 cup fresh basil1 clove garlic1 tsp salt1/2 tsp pepper1/2 cup extra virgin olive oil4 slices of toasted bread4 Eggland's Best Eggs (large)
In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
Fry until transparent membrane turns to white, and yolk is cooked.
Remove and repeat for each egg.
Spread about one tablespoon of pesto atop each piece of toast.
Gently lay each egg atop the pesto.
Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).
Serving Size: 4
Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
Fry until transparent membrane turns to white, and yolk is cooked.
Remove and repeat for each egg.
Spread about one tablespoon of pesto atop each piece of toast.
Gently lay each egg atop the pesto.
Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 394.2
- Total Fat: 33.0 g
- Cholesterol: 175.0 mg
- Sodium: 263.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.9 g
- Protein: 10.5 g
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