Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Adam Hickman
Recipe by Cooking Light October 2015

Gallery

Jennifer Causey; Styling: Amy Stone

Recipe Summary

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4 (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

386 calories; fat 23.4g; saturated fat 4.4g; mono fat 5.8g; poly fat 11.1g; protein 16g; carbohydrates 28g; fiber 4g; cholesterol 195mg; iron 3mg; sodium 508mg; calcium 272mg.
Advertisement
Advertisement