Open-Faced Pesto Egg Sandwich

Made with

Creamy Ricotta & Arugula Pesto

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Prep
Cook
Skill
Casual


Ingredients 4 Servings

  • 4 tablespoons Barilla® Creamy Ricotta & Arugula Pesto
  • 4 slices whole wheat bread
  • 2 tablespoons extra virgin olive oil, divided
  • 4 eggs
  • 1 cup arugula
  • Salt and black pepper to taste

Instructions

  • Slightly toast bread in a toaster.
  • Meanwhile fry eggs with 1-tablespoon olive oil sunny side up, season with salt and pepper.
  • Drizzle remaining olive oil on the arugula; season with salt and pepper.
  • Spread pesto on toast; add one egg on each slice, top with arugula.
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