Mustard Green Pesto and Egg Open-Faced Sandwiches

1 Review
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Photo: Jennifer Causey; Styling: Amy Stone
Hands-on Time
18 Mins
Total Time
18 Mins
Yield
Serves 4 (serving size: 1 sandwich)
By Adam Hickman
October 2015
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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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.
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