Bring a medium pot of water to a boil. Gently lower eggs
into water. Turn off heat and cover; let eggs stand until
whites are just set but yolks are still runny, about 6
minutes. Transfer to an ice-water bath and let cool
Meanwhile, blanch fresh peas in a medium pot of salted
boiling water until bright green and just tender, 3 to 4
minutes. Transfer to another ice-water bath and let cool
completely. Drain. (If using frozen peas, skip this step.)
In a food processor, pulse peas, garlic, pine nuts, basil,
and Parmesan until a paste forms. With machine running,
slowly add oil, processing until combined. Season with
salt and pepper.
Spread each piece of toast with 2 tablespoons pea pesto.
Peel eggs and slice in half; divide among toasts. Season
with salt and pepper, top with basil leaves, and serve.
Toss leftover pesto with pasta, spread it on sandwiches,
or serve it as a dip for crudités.
4 large eggs
2 cups shelled green peas (from 2 pounds in pods), or 2
cups frozen peas, thawed
Coarse salt and freshly ground pepper
1 clove garlic, coarsely chopped
2 tablespoons pine nuts, lightly toasted
1/2 cup packed fresh basil leaves, plus more for serving