Green Egg Sandwich with Fresh Spring Pesto
Recipe type: Vegetarian
Serves: 2
  • 2 organic eggs
  • 2 cups mixed fresh spring greens: wild garlic, watercress, spinach, parsley or any available
  • 2 tbsp hemp hearts
  • 2 tbsp extra virgin olive oil
  • ΒΌ tsp sea salt
  • 4 slices rye bread
  • Freshly ground black pepper
  1. Place the spring greens, hemp hearts, olive oil and salt in the food processor and pulse to obtain a creamy pesto.
  2. Spread the pesto onto the rye breads slices.
  3. Poach the eggs place on the rye bread, close the sandwich and eat.
Recipe by Detox DIY at