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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 pestotartine-0148-d111370.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4 pestotartine-0148-d111370.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

pestotartine-0148-d111370.jpg

pestotartine-0148-d111370.jpg

Ingredients

Ingredients

  • 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

Directions

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.

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.)

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.

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.

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All Reviews for Green-Pea Pesto Toasts with Soft-Cooked Eggs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green-Pea Pesto Toasts with Soft-Cooked Eggs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest