Pure Eggstacy Egg Salad - cooking recipe

Ingredients

5 eggs
1 tablespoon sun-dried tomato pesto
mayonnaise
salt
pepper
1/4 cup baby greens
chives, chopped
lemon juice
4 slices whole wheat toast (or whole grain-at the restaurant they use rosemary currant bread)

Preparation

Cook the eggs 7 minutes at a medium boil, the yolk will still be soft and creamy.
Stir tomato pesto gently into the mayonnaise. Mix mayonnaise mixture into eggs gently, just enough to hold it together(or to taste). Salt and pepper to taste.
Cut 4 slices of bread and toast till crisp. Place some baby greens on top of the toast.
Place egg salad on top of greens(about 1/4 cup or however much you want), sprinkle with chives and squeeze a little lemon juice over the top.
Serve with watermelon slices.
Adam says this is pure ecstacy!