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Mustard Green Pesto and Egg Open-Faced Sandwiches

Photo: Jennifer Causey; Styling: Amy Stone

Hands-on time 18 mins
Total time 18 mins
Yield

Serves 4 (serving size: 1 sandwich)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.