Green Pea Pesto Toasts With Soft Cooked Eggs Recipes

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PEA PESTO TOAST RECIPE BY TASTY



Pea Pesto Toast Recipe by Tasty image

Mix up your pesto game with this spring inspired pea pesto. You can use fresh peas that have been blanched and drained or frozen peas that have been thawed. Feel free to mix up the herbs based on what you have. Use this pesto stirred into pasta, over your favorite protein, or with your morning eggs.

Provided by Tasty Team

Categories     Sides

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 cup peas, fresh or frozen
½ cup soft herbs, such as mint or dill
¼ cup walnuts
¼ cup parmesan cheese, finely grated
1 clove garlic
¼ teaspoon red pepper flakes, plus more to taste
1 ½ teaspoons lemon zest
2 tablespoons lemon
¼ cup extra virgin olive oil, plus more as needed
1 teaspoon kosher salt, plus more to taste
1 slice sourdough bread, toasted
2 slices prosciutto
1 large egg, poached
olive oil, to taste
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1-2 minutes.
  • Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
  • Assemble the toast: Spread ¼-⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 323 calories, Carbohydrate 11 grams, Fat 28 grams, Fiber 14 grams, Protein 7 grams, Sugar 2 grams

GREEN-PEA PESTO TOASTS WITH SOFT-COOKED EGGS



Green-Pea Pesto Toasts with Soft-Cooked Eggs image

Toss leftover pesto with pasta, spread it on sandwiches, or serve it as a dip for crudites.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 9

4 large eggs
2 cups shelled green peas (from 2 pounds in pods), or 2 cups frozen peas, thawed
Coarse salt and freshly ground pepper
1 clove garlic, coarsely chopped
2 tablespoons pine nuts, lightly toasted
1/2 cup packed fresh basil leaves, plus more for serving
1/4 cup finely grated Parmesan
1/3 cup extra-virgin olive oil
4 slices rustic bread, toasted

Steps:

  • Bring a medium pot of water to a boil. Gently lower eggs into water. Turn off heat and cover; let eggs stand until whites are just set but yolks are still runny, about 6 minutes. Transfer to an ice-water bath and let cool completely.
  • Meanwhile, blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to another ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
  • In a food processor, pulse peas, garlic, pine nuts, basil, and Parmesan until a paste forms. With machine running, slowly add oil, processing until combined. Season with salt and pepper.
  • Spread each piece of toast with 2 tablespoons pea pesto. Peel eggs and slice in half; divide among toasts. Season with salt and pepper, top with basil leaves, and serve.

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