Pea Pesto Toasts with Soft-Cooked Eggs

Packed with protein, fiber, whole grains, and a serving of vegetables, so it’s got some real staying power. And while it might seem luxe (drippy yolk, homemade vegetable pesto), I’m happy to report it’s one of my family’s favorite mid-week breakfasts. Everyone leaves the table happy -- and in five minutes flat.


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


1. 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.
2. 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.)
3. 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.
4. 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.

Pea Pesto Toasts with Soft-Cooked Eggs-cropD .jpg

Pea Pesto Toasts with Soft-Cooked Eggs