Pea Pesto Open-Faced Sandwiches

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Pea Pesto Open-Faced Sandwiches
Prep Time
15 min
Cook Time
5 min
Yield
4 servings
Recipe by: Christina from The Blissful Balance

Made in 20 minutes, these open-faced sandwiches are great for when you're short on time!

Ingredients

  • 1 cup peas (if frozen, thaw first)
  • ½ cup fresh basil
  • 1 clove garlic
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup extra virgin olive oil
  • 4 slices of toasted bread
  • 4 Eggland’s Best Eggs (large)

Nutrition

Serving Size
1 slice
Calories
402
Fat
32 g
  Saturated Fat
5 g
Cholesterol
175 mg
Sodium
883 mg
Carbohydrates
19 g
Dietary Fiber
3 g
Protein
10 g
Preparation

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).

Filed Under: Breakfast and Brunch, Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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