Open-faced Egg Sandwich

6 soft boiled eggs ( you’ll want your egg yolks really soft but not runny)

1 loaf French bread

Hi Mountain Sun Dried Tomato Pesto Dip Mix

Arugula

2 to 3 T sour cream

T chives

Salt and pepper to taste

Slice the French bread and grill until crisp , prepare the pesto according to directions and spread on hot bread. Place a good amount of arugula on top. Cut eggs in quarters and mix the sour cream and chives. Mix easy so you don’t break up the eggs. Place egg mixture on top and season with salt and pepper.