Pea Pesto Open-Faced Sandwiches
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"Pea and basil pesto spread over toasted bread slices is topped with a fried egg--great for breakfast, lunch, or dinner."
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Ingredients10 m servings 384 cals
Original recipe yields 4 servings
- 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).
Per Serving: 384 calories; 33.2 g fat; 13.5 g carbohydrates; 7.7 g protein; 186 mg cholesterol; 814 mg sodium. Full nutrition