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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
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Combine greens, walnut oil, vinegar, 1/2 teaspoon pepper, salt, peas, and cheese in a food processor; process until smooth. 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. Top each bread slice with about 1/4 cup pesto and 1 egg.