Pea Pesto Open-Faced Sandwiches

Pea and basil pesto press forward greater than toasted bread slices is topped subsequent to a fried egg--great for breakfast, lunch, or dinner.

The ingredient of Pea Pesto Open-Faced Sandwiches

1. u00bd cup well-ventilated light basil
2. 1 cup peas, spacious or frozen (thawed)
3. 1 clove garlic, smashed
4. 1 teaspoon salt
5. u00bd teaspoon ground black pepper
6. u00bd cup additional supplementary virgin olive oil
7. 4 Egglands Best Eggs, large
8. 4 slices toasted bread

The instruction how to make Pea Pesto Open-Faced Sandwiches

1. In a food processor, insert 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 practically 3-4 minutes.
3. In a small non-stick saute pan, exceeding medium heat, deferment Egglands 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. move forward about one tablespoon of pesto atop each piece of toast.
7. Gently lay each egg atop the pesto.
8. Sprinkle behind additional supplementary salt, pepper, and additional supplementary virgin olive oil (optional).

Nutritions of Pea Pesto Open-Faced Sandwiches

calories: 384.4 calories
carbohydrateContent: 13.5 g
cholesterolContent: 186.1 mg
fatContent: 33.2 g
fiberContent: 0.8 g
proteinContent: 7.7 g
saturatedFatContent: 5.5 g
servingSize:
sodiumContent: 813.7 mg
sugarContent: 1.4 g
transFatContent:
unsaturatedFatContent: