Open-Faced Pesto Egg Sandwich

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/4 cup

Basil Pesto

4 slices

Whole Wheat Bread

2 Tbsp

Extra-Virgin Olive Oil , divided

4

Eggs

1 cup

Arugula

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Slightly toast Whole Wheat Bread (4 slices) in a toaster.

Step 2

Meanwhile fry Eggs (4) with Extra-Virgin Olive Oil (1 Tbsp) sunny side up. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 3

Drizzle the remaining Extra-Virgin Olive Oil (1 Tbsp) on the Arugula (1 cup) . Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

Spread Basil Pesto (1/4 cup) on toast, add one egg to each slice and top with arugula.