Pea Pesto Open-Faced Sandwiches Recipe

Pea Pesto Open-Faced Sandwiches Recipe
Pea Pesto Open-Faced Sandwiches Recipe photo by Eggland's Best®
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Pea Pesto Open-Faced Sandwiches Recipe

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Publisher Photo
Made in 20 minutes, these open-faced sandwiches are great for when you're short on time! Recipe provided by Eggland's Best®.
MAKES:
4 servings
TOTAL TIME:
Prep: 15min. Cook: 5min
MAKES:
4 servings
TOTAL TIME:
Prep: 15min. Cook: 5min

Ingredients

  • 1 cup peas (if frozen, thaw first)
  • 1/2 cup fresh basil
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup extra virgin olive oil
  • 4 slices of toasted bread
  • 4 Eggland's Best Eggs (large)

Directions

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). Yield: 4 servings
Originally published as Pea Pesto Open-Faced Sandwiches in Eggland's Best 2015

  • 1 cup peas (if frozen, thaw first)
  • 1/2 cup fresh basil
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup extra virgin olive oil
  • 4 slices of toasted bread
  • 4 Eggland's Best Eggs (large)
  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). Yield: 4 servings
Originally published as Pea Pesto Open-Faced Sandwiches in Eggland's Best 2015

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