Pea Pesto Open-Faced Sandwiches
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pea Pesto Open-Faced Sandwiches calories by ingredient
Introduction
Made in 20 minutes, these open-faced sandwiches are great for when you're short on time! Made in 20 minutes, these open-faced sandwiches are great for when you're short on time!Number of Servings: 4
Ingredients
-
1 cup peas (if frozen, thaw first)
1/2 cup fresh basil
1 clove garlic
1 tsp salt
1/2 tsp pepper
1/2 cup extra virgin olive oil
4 slices of toasted bread
4 Eggland's Best Eggs (large)
Directions
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