We can't think of anything more springy than perfectly jammy eggs nestled atop bright and herby fresh pea pesto.
Leftover Stuffing Egg-In-The-Hole
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Pea Pesto and Jammy Egg Tartines
Ingredients
Makes 2 servings
- ½ cup fresh English peas, shelled
- ½ cup fresh basil, packed
- ¼ cup walnuts, toasted (or favorite nut of choice)
- ¼ cup Parmesan, grated
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice
- 4 Vital Farms Eggs
- 2 pieces crusty bread, toasted
- salt and pepper
Instructions
- Combine the peas, walnuts, and basil in a food processor and pulse until a rough puree forms. Add in the parmesan and olive oil and pulse again until a slightly chunky but cohesive paste forms. Set aside.
- Bring a medium pot of water to a boil. Add in the eggs using a slotted spoon and boil for 6 minutes.
- Prepare an ice bath by filling a medium bowl with ice and water. Add the boiled eggs to the ice bath. When cool to the touch, peel and cut into quarters.
- Spread each piece of toast generously with the pesto. Arrange two eggs-worth of quarters on top of each toast. Season with salt and pepper.
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