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

Gallery

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.

    Advertisement
  • 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).

Nutrition Facts

384 calories; protein 7.7g; carbohydrates 13.5g; fat 33.2g; cholesterol 186.1mg; sodium 813.7mg. Full Nutrition
Advertisement
Advertisement