This open faced sandwich is a great addition to a spring picnic or brunch. The pea pesto is light and refreshing and can be used in warm pasta dishes as well. —Kat Suletzki
(10-ounce) package frozen peas, defrosted
basil leaves (more to taste)
garlic clove, roughly chopped
kosher salt, plus extra for seasoning
freshly ground black pepper, plus extra for seasoning
large free-range eggs
baguette (or a whole small baguette), sliced horizontally
cup fresh peas, blanched and shocked to cool
handfuls baby arugula
handful other micro greens
coarse salt and fresh ground pepper to taste
In This Recipe
Fill a small pot about 3 inches deep and bring to a boil. Slide the eggs carefully in and turn the heat down and boil for 8 minutes. Run under cool water to stop the cooking once they’re done. Let the eggs sit in the cold water while you
prepare the rest of the sandwich.
Heat oven to 350F. Slice the baguette lengthwise. Yes, it will be long, but you will likely cut the baguette into individual servings to plate later. Brush the inside of the baguette with the olive oil and place cut side up on a baking
sheet. Toast for about 6-8 minutes, until lightly browned. Remove from the oven and let cool.
To make the pesto, pulse together the peas, basil leaves, garlic, Parmesan, 1 teaspoon of salt, 1/4 teaspoon of pepper and cayenne in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2
minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
Peel eggs and slice in half. Smear a layer of the pea pesto on each half of the bread. Sprinkle the baby arugula and micro greens over the pea puree baguettes. Place egg halves at regular intervals on each baguette half and top with
garnish more greens and the fresh peas. Drizzle with olive oil and season with coarse salt and freshly ground black pepper.