Mustard Green Pesto And Egg Open-Faced Sandwiches

• 2 cups chopped mustard greens
• 1/4 cup toasted walnut oil
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon kosher salt
• 6 ounces frozen green peas, thawed
• 1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
• 1 tablespoon olive oil
• 4 large eggs
• 4 (1 1/2-ounce) slices multigrain bread, toasted

1. Combine greens, walnut oil, vinegar, 1/2 teaspoon pepper, salt, peas, and cheese in a food processor; process until smooth.
2. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Crack eggs into skillet. Reduce heat to medium; cook 4 minutes or until whites are set. Sprinkle eggs with remaining 1/4 teaspoon pepper.
3. Top each bread slice with about 1/4 cup pesto and 1 egg.

mustard greens, toasted walnut oil, apple cider vinegar, freshly ground black pepper, kosher salt, green peas, cheese, olive oil, eggs, bread

Taken from www.myrecipes.com/recipe/mustard-green-pesto-egg-open-faced-sandwiches (may not work)