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Pea Pesto Open-Faced Sandwiches

Prep 15 Cooking 10 Serves 4

Pea Pesto Open-Faced Sandwiches

Ingredients

  • 1 cup peas (if frozen, thaw first)
  • ½ cup fresh basil
  • 1 clove garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup extra virgin olive oil
  • 4 slices of toasted bread
  • 4 Born Free Eggs, soft-boiled or hard-cooked

Nutrition

Calories
402
Fat
32g
Saturated Fat
5g
Cholesterol
175mg
Sodium
883mg
Carbohydrates
19g
Dietary Fiber
3g
Protein
10g

Preparation

  1. Hard boil 4 eggs or soft boil them by removing them sooner from the boiling water.
  2. In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
  3. Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
  4. Spread about one tablespoon of pesto atop each piece of toast.
  5. Cut each egg in half and place atop the pesto.
  6. Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).