Pesto Open-Faced Sandwiches

Pesto Open-Faced Sandwiches

Prep: 15 mins Cooking: 10 mins Serves: 4


  • 1 cup peas (if frozen, thaw first)
  • 1/2 cup fresh basil
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup extra virgin olive oil
  • 4 slices of toasted bread
  • 4 born free eggs, soft-boiled or hard-cooked


  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).