Open Faced Egg Sandwich with Spinach Pesto and Pea Shoots

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I am a bit obsessed with breakfast for many reasons. First being it’s Penelope’s nap time and another being eggs. I love eggs.

This open faced sandwich consists of:

1/2 whole wheat English muffin toasted
1 egg (I “fry” mine using olive oil spray in a little tiny pan which is why it looks round like that)
handful of pea shoots (got mine at Trader Joe’s)
sliced tomato
spinach pesto

Spinach Pesto

1 cup spinach
1 cup basil
1/2 cup toasted almonds
veggie broth
olive oil
salt and pepper

I blend all of the above ingredients in my Magic Bullet (I’ll admit I have one and use it a lot!) Use equal parts broth and oil until you get the consistency you like. This pesto is pretty darn tasty (and vegan!)

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