Skip to main content New<> this month
Get the Allrecipes magazine

Pea Pesto Open-Faced Sandwiches

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"Pea and basil pesto spread over toasted bread slices is topped with a fried egg--great for breakfast, lunch, or dinner."
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 384
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
  2. Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
  3. In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
  4. Fry until transparent membrane turns to white, and yolk is cooked.
  5. Remove and repeat for each egg.
  6. Spread about one tablespoon of pesto atop each piece of toast.
  7. Gently lay each egg atop the pesto.
  8. Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).

Nutrition Facts


Per Serving: 384 calories; 33.2 13.5 7.7 186 814 Full nutrition

Explore more

Reviews

Read all reviews 0