Pea Pesto Open-Faced Sandwiches

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Pea Pesto Open-Faced Sandwiches
Prep Time
15 min
Cook Time
5 min
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!


  • 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)


Serving Size
1 slice
32 g
  Saturated Fat
5 g
175 mg
883 mg
19 g
Dietary Fiber
3 g
10 g

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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