Fried egg sunny side up on whole wheat toast with spinach pesto

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Fried egg sunny side up on whole wheat toast with spinach pesto
Total: 12 minutes
Prep: 10 minutes
Servings: 4

Ingredients

  • 4 slices whole-grain bread, toasted
  • 4 eggs
  • 3 cups spinach
  • 1 clove garlic
  • 1/3 cup walnuts
  • 2 tablespoons Parmigiano cheese, grated
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 1/2 cup extra virgin olive oil

Instructions

  • In a blender add spinach, garlic, walnuts, Parmigiano cheese, salt, and pepper and blend for 10 to 15 seconds. Slowly drizzle in extra virgin olive oil while blending.
  • In a non-stick skillet, heat a few drops of extra virgin olive oil. Crack 4 eggs and season them with salt and pepper.
  • Reduce the heat to medium and cook until the whites set but the yolks are runny about 2 minutes.
  • Spread a spoonful of spinach pesto on the toasted bread, and top with fried eggs.

Notes

·       You can refrigerate pesto in a jar for 4 to 5 days or freeze mono-portions, for example, in ice molds. 

·       To add more flavor to this recipe, you can arrange two avocado slices on top of spinach pesto.

 

·       You can replace walnuts with pine nuts, almonds, or cashews. 

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