Ingredients:

For each open-faced egg sandwich:

One slice bread

Two eggs fried in olive oil (done to your preference)

One slice homemade or farmer’s market honey wheat bread (or any bread, but the honey wheat combines nicely with the pesto)

2-3 tbsp Arugula Basil Pesto (recipe below)

1/4 cup arugula

Prepare Arugula Basil Pesto – recipe below. Make the full recipe even if you won’t use it all now – it is great on pasta, salads, and roast vegetables too! You can also freeze it in cubes for later!

Directions

Put bread in toaster.
Fry two eggs in coconut oil.
When toast is ready, add 2-3 tbsp (or to taste) of the Pesto. When eggs are ready, place them over the pesto, then sprinkle with arugula. Serve immediately, preferably with wonderful coffee!

Arugula Basil Pesto

2/3 cup raw almonds (you can also use pine nuts, but I prefer almonds as they are higher protein)
1 cups fresh basil leaves
3 cups fresh arugula
3 cloves fresh garlic
1/2 cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
Optional: 1/2 cup fresh parmesan, grated
salt, to taste
pepper, to taste

Toast almonds on medium-high heat for about 3-4 minutes, or until they are warmed and just slightly fragrant. Let cool a few minutes.

Place almonds, basil, garlic, lemon juice, salt, and pepper into a food processor and pulse until well blended. With the blender still going, add in the olive oil and blend until smooth, scraping the sides as needed. You may want more or less olive oil – taste and adjust if you like.

Use immediately or store in the fridge in an air tight container for a few days.

From Jennifer Silverberg at www.EatYourselfWell.com and facebook.com/eatyourselfwell Please maintain link as you copy and share recipe with others!