Combine greens, walnut oil, vinegar, 1/2 teaspoon pepper, salt, peas, and cheese in a food processor; process until smooth.
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.
Top each bread slice with about 1/4 cup pesto and 1 egg.
Mustard greens had caught my eye, then this recipe was in the next issue, so decided to give it a go. Was pleasantly surprised! The bite of the mustard greens, the tang of the vinegar, the saltiness from the parmesan, the slight sweetness from the peas. I was without toasted walnut oil so used toasted walnuts and added enough olive oil to make it mix. This is a drier, coarser pesto. Just go with it.
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