Slow-Cooked Pesto Chickpeas Over Toast W/ Smoked Salmon & Egg

• 15 oz Chickpeas, canned & drained
• 1/2 cup Pesto Sauce
• 1 tablespoon Extra Virgin Olive Oil
• 4 slices Rye Toast (or any bread of your choosing)
• 4 Eggs, large
• 4 ounces Smoked Salmon
• Pinch Black Pepper
• Capers & Chopped Basil for garnish
• cooking spray to grease

1. In large skillet combine chickpeas, pesto sauce, and EVOO over low heat. Once evenly mixed, cover ingredients and allow to simmer for 30 minutes, stirring once or twice along the way.
2. With 10 minutes to go on your chickpeas, toast your bread to desired crispness. Set aside.
3. When your chickpeas are nearly cooked (about 4-5 minutes left) generously grease flat griddle with cooking spray, then warm over medium-high heat. Once hot, cook eggs until the whites are just set (2-3 minutes), then remove from griddle.
4. Build your toast with a heavy spoonful of pesto chickpeas, smoked salmon, an egg, and a pinch of black pepper. Garnish with capers and basil as desired, then serve!

chickpeas, pesto sauce, olive oil, rye, eggs, salmon, black pepper, capers, cooking spray

Taken from food52.com/recipes/52592-slow-cooked-pesto-chickpeas-over-toast-w-smoked-salmon-egg (may not work)