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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Ratings & Reviews

A nice surprise

FayeAmira
September 24, 2015
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.