Green Egg Sandwich with Fresh Spring Pesto
- Yield: 2 1x
- Category: Vegetarian
- 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
- ¼ tsp sea salt
- 4 slices rye bread
- Freshly ground black pepper
- Place the spring greens, hemp hearts, olive oil and salt in the food processor and pulse to obtain a creamy pesto.
- Spread the pesto onto the rye breads slices.
- Poach the eggs place on the rye bread, close the sandwich and eat.