Open-Faced Pesto Egg Sandwich
Open-Faced Pesto Egg Sandwich
20 minutes total
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- No Meat
- Pesto Sauce
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Under 5 Ingredients
Made with Barilla® Creamy Genovese Pesto sauce
Sandwich and Pizza Recipes
Ingredients
Serves 4
| 4 | Tablespoons Barilla® Creamy Genovese Pesto |
| 4 | Slices whole wheat bread |
| 2 | Tablespoons extra virgin olive oil, divided |
| 4 | Eggs |
| 1 | Cup arugula |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Slightly toast bread in a toaster.
Step 2
Meanwhile fry eggs with 1-tablespoon olive oil sunny side up, season with salt and pepper.
Step 3
Drizzle remaining olive oil on the arugula; season with salt and pepper.
Step 4
Spread pesto on toast; add one egg on each slice, top with arugula.
Creamy Genovese Pesto Sauce
Barilla’s Creamy Genovese Pesto Sauce is imported from Italy and made with high-quality ingredients like fragrant Italian basil and freshly grated Italian cheese for a delicious creamy texture that puts a twist on classic pesto sauce.
- Pack size 6.5 oz.
- Range Pesto Sauce