Pea Pesto Open-Faced Sandwiches

1. 1

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

2. 2

   Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.

3. 3

   In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.

4. 4

   Fry until transparent membrane turns to white, and yolk is cooked.

5. 5

   Remove and repeat for each egg.

6. 6

   Spread about one tablespoon of pesto atop each piece of toast.

7. 7

   Gently lay each egg atop the pesto.

8. 8

   Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.