Lunch

Pea Pesto Open-Faced Sandwiches is for Lunch.

Pea Pesto Open-Faced Sandwiches takes 15 minutes to prepare.

Pea Pesto Open-Faced Sandwiches takes 5 minutes to cook.

Pea Pesto Open-Faced Sandwiches makes 4 servings.

The ingredients for Pea Pesto Open-Faced Sandwiches are:

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)

Here is how you make Pea Pesto Open-Faced Sandwiches:

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).Serving Size: 4

The nutritional information for Pea Pesto Open-Faced Sandwiches is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 394.2

• Total Fat: 33.0 g
• Cholesterol: 175.0 mg
• Sodium: 263.9 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 2.9 g
• Protein: 10.5 g