Pea Pesto Open-Faced Sandwiches | The Best Recipes

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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."

Ingredients :

• 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

Instructions :

Prep : 5M	Cook : 4M	Ready in : 10M

• 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).

Notes :

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