Mustard Green Pesto and Egg Open-Faced Sandwiches

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Mustard Green Pesto and Egg Open-Faced SandwichesRecipe

Photo: Jennifer Causey; Styling: Amy Stone

Any extra pesto will keep refrigerated for 4 days and frozen for up to a month.

Serves 4 (serving size: 1 sandwich)


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2 cups chopped mustard greens
1/4 cup toasted walnut oil
2 tablespoons apple cider vinegar
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
6 ounces frozen green peas, thawed
1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
1 tablespoon olive oil
4 large eggs
4 (1 1/2-ounce) slices multigrain bread, toasted


Hands-on: 18 Minutes
Total: 18 Minutes

1. Combine greens, walnut oil, vinegar, 1/2 teaspoon pepper, salt, peas, and cheese in a food processor; process until smooth.

2. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Crack eggs into skillet. Reduce heat to medium; cook 4 minutes or until whites are set. Sprinkle eggs with remaining 1/4 teaspoon pepper.

3. Top each bread slice with about 1/4 cup pesto and 1 egg.

Created date

August 2015

Nutritional Information

Calories 386
Fat 23.4 g
Satfat 4.4 g
Monofat 5.8 g
Polyfat 11.1 g
Protein 16 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 195 mg
Iron 3 mg
Sodium 508 mg
Calcium 272 mg